Lentil and Sausage Soup Recipe - Allrecipes.com
Lentil and Sausage Soup Recipe
  • READY IN 3+ hrs

Lentil and Sausage Soup

Recipe by  

"Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 hrs

    3 hrs 15 mins


  1. Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
  2. Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.
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Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2007

Made in CrockPot. Best soup I have ever made. I substituted Turkey Sausage and doubled it. Also I omited pasta and 2 cups of water. Browned Turkey, Onion, garlic, and celery then put everthing in crockpot except diced tomatoes. Cooked on high for 3 hours. Added tomatos and cooked on low for 4- 5 hours.

Most Helpful Critical Review
Jan 04, 2011

First let me say that I followed the recipe exactly. The flavor of the sausage was overwhelming, all I could taste was the basil and sweetness of the sausage. And I don't know if the lentils I used were the wrong kind, but they cooked into mush, and I only cooked it for an hour. I used red lentils, don't know if that made a difference, got them from a health food store that sells them in bulk. My soup turned out very thick and mushy, not what I was hoping for. I can't express enough how strong the sausage flavor was, it was not very appetizing at all. I think it would have been better if I had used ham instead. Won't make again, sorry.

Oct 09, 2005

This was a very good recipe. The only changes I made were 1. salt to taste since others said it was too salty, 2. used 2 ribs of celery (instead of one), 3. used twice as much italian sausage (and used hot instead of sweet), 4. cut out the water and used chicken stock exclusively, 5. used crushed tomatoes with italian seasonings instead of diced, 6. cut up a 6 oz. bag of fresh spinach and let it cook along, and 7. added crushed red pepper since we like it spicy. It was very tasty and made a ton! We'll have leftovers for days...

Jan 10, 2007

I love the sausage and lentil soup at Carrabb's Grill and always wish I would be able to get the recipe. Well, I thought this came extremely close. I served it with French Bread, huge hit in our home. Next time I will serve it in bread bowls. Thank you.

Feb 13, 2005

This soup turned out fantastic! It's almost exactly like Carabba's lentil & sausage soup. To kick it up I added about 1/4 tsp. of red pepper flakes and it spiced it up like the restaurant version. Will definitely pass on this recipe.

Feb 28, 2007

This is one of our favorites. I chop the carrots instead of shred. I also use turkey sausage and nearly double the amt. I also add chopped kale or swiss chard to make it prettier and more nutritious. Excellent soup!

Mar 06, 2006

My husband really enjoyed this! I cooked it in my crockpot since I was out shopping all day. I used chorizo and andouille sausage which made it spicy. I used 6 c. of water. I used 2 ribs of celery. I used stewed tomatoes and pureed them in the blender. I could have used less salt. I did not add pasta as we are trying to eat lo-carb. Very tasty!

Oct 27, 2008

Very good flavor, lots of veggies that go well with the lentils. I did not dice the carrots, but cut them in rounds. Like some of other reviewers, I only needed to cook this for about one-and-a-half hours (one hour before I added the pasta, then another 30 minutes after). Next time, I might add a little red pepper to spice it up a little, but it was a great flavor, very filling, very hearty.


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  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 50.2 g
  • 16%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 16 g
  • 64%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 1008 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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