Our hearty Lentil Sausage Soup is a complete dinner made in one pot. This soup is filled with vegetables, lentils, beans, and sausage, in a broth full of savory flavor.

If you love this lentil sausage soup, you will also love this Greek lentil soup, lentil spinach soup with lemon, or a Greek Chickpea Soup!

A bowl with lentil sausage soup, partial view of another bowl, some bread, and a tray with olives and parmesan cheese.

Why this recipe sings

Apart from tasting delicious, it is a complete, healthy meal in one pot. No need to make a separate side. Just have some crusty bread around because the broth is fantastic. My husband called it “the soup of the year.”

It is easy to make and does not take long to cook. A versatile recipe, you can swap lentils with other legumes and sausage with different types of protein.

The soup is served with shaved parmesan and a few chili flakes.

Many thanks to Nagi at Recipetineats for the inspiration for this fabulous soup.

Here is what you need for this recipe

All the ingredients for making sausage lentil soup on a butcher block.
  • Sausages. I use the Greek “horiatiko”(from the village) sausage from my favorite butcher. Use spicy Italian sausage if you prefer. The ones that have feta filling or leeks work very well also. Substitute with ground meat – beef, pork, chicken, turkey. You will need to brown the meat entirely and adjust the seasonings if you go with chicken or turkey; their meat is leaner than red meat and will need a few extra spices for optimal flavor.
  • Lentils. I use dried brown lentils. Substitute with canned lentils or legumes such as red kidney beans, black beans, or chickpeas.
  • Onion, carrots, and celery. The essential mirepoix is the base of almost any soup recipe.
  • Zucchini. Alternatively, you can add green beans and leeks.
  • Tomatoes. Fresh ripe chopped tomatoes are used but canned will work just as great.
  • Stock. Vegetable or chicken stock/broth. If you only have bouillon cubes or powder, put it in when you sauté the onion, celery, and carrots.
  • Extra virgin olive oil, garlic, and a bay leaf. The basics of my greek cooking.
  • Dried oregano, thyme, and sage. You can also use a couple of tablespoons of a Greek seasoning mix
  • Ground cumin, nutmeg, and chili flakes.

How to make this soup

Diced onion with olive oil in a stockpot.
Heat the olive oil in a large stock pot over medium-high heat. Cook the onion and garlic for 3 minutes until fragrant and golden.
Cut up sausage and diced onion with olive oil in a stockpot.
Turn the heat up to high, add the chopped sausage and cook until fragrant and brown.
Cut up sausage, diced onion and seasonings with olive oil in a stockpot.
Next, add the spices and for a couple of minutes.
Cut up sausage and diced vegetables with olive oil in a stockpot.
Add carrot and celery, and continue cooking for two minutes.
Cut up sausage and vegetables in a tomato broth in a stockpot.
Add the water, stock, tomatoes, and lentils. Stir and bring soup to a simmer, place the lid on and reduce heat to medium-low. Simmer for 30 minutes. 
Cut up beans and tomato broth with olive oil in a stockpot.
Next, add the zucchini & green beans. Simmer 30 minutes longer or until the lentils are soft.
Adjust sea salt and pepper to taste.

Dice about four ounces of the parmesan. Serve soup in bowls with a tablespoon of diced parmesan stirred in the soup and shavings on top. Don’t forget the crusty bread!

A bowl with lentil sausage soup, partial view of another bowl, some bread, and a tray with olives and parmesan cheese.

Check out my Greek pantry staples 

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A bowl with lentil sausage soup and a spoon.

Lentil Sausage Soup

by Jenny | The Greek Foodie
This hearty soup is filled with vegetables, lentils, beans, and sausage, in a thick tomato broth full of savory flavor.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Dinner, Main Course
Cuisine Greek
Servings 6
Calories 527 kcal

Ingredients
  

  • 4 tablespoons extra virgin olive oil
  • 4 garlic cloves finely chopped
  • 1 onion finely chopped
  • 1 lb sausages
  • cup brown lentils
  • 1 large carrot
  • 2 celery stalks
  • 4 oz green beans
  • 2 cups grated tomatoes
  • 4 cups chicken stock
  • 3 cups water
  • 1 bay leaf
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon ground cumin
  • 1 teaspoon ground nutmeg
  • 1 teaspoon chili flakes
  • 5 oz parmesan cheese

Instructions
 

  • Heat four tablespoons of oil in a large stock pot over medium-high heat. Cook the onion and garlic for 3 minutes until fragrant and golden.
  • Turn the heat up to high, add the chopped sausage and cook until fragrant and brown. Next, add the spices and herbs and cook them for two minutes.
  • Add carrot, and celery, and keep cooking for a couple of more minutes.
  • Add in the water, stock, tomato, and lentils. Stir and bring the soup to a simmer, place the lid on and reduce heat to medium-low. Simmer for 30 minutes.
  • Add the zucchini & green beans. Simmer 30 minutes longer or until the lentils are fully cooked but still hold well their shape.
  • Adjust sea salt to taste.
    Dice 4oz of parmesan. Serve soup in bowls with a tablespoon of diced parmesan stirred in the soup and shavings on top.

Nutrition

Calories: 527kcalCarbohydrates: 42gProtein: 28gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 59mgSodium: 849mgPotassium: 1143mgFiber: 16gSugar: 9gVitamin A: 3906IUVitamin C: 16mgCalcium: 104mgIron: 6mg
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Lentil Sausage Soup

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Recipe Rating




9 Comments

  1. 5 stars
    Comfort food season is just around the corner. Soups, stews and chilis will be a staple for the cold winter months. I will add this to the roatation.

  2. 5 stars
    It was a touch chilly yesterday so I gave this soup recipe a try, We love sausage in soup and the addition of lentils really makes this a hearty and satisfying soup. Will make again!

  3. 5 stars
    Yum, this is such a heart-warming soup! I love how generous it is, it’s almost like a stew. I served it with bread and cheese, so good!

  4. 5 stars
    I made this recipe for one of my soup loving personal chef clients. It was devoured! They loved the sausage with all the veggies and lentils. I will be making this for them again next week.