Sausage and Lentil Soup

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READY IN: 1hr 45mins
Recipe by Vicki G

I found this in one of the early editions of Country magazine and have tweaked it just a bit. My husband loves this simple to make soup and it freezes well.

Ingredients Nutrition


  1. Brown the sausage and drain fat.
  2. Chop vegetables.
  3. Dissolve chicken bouillon in water.
  4. Put meat, vegetables, soup,lentils,bay leaf, and water in a 5-quart Dutch oven, or larger stock pot if doubling the recipe.
  5. Cover and simmer 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove bay leaf before serving.

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