Lentil and Sausage Soup (Vegetarian option offered)

Filed in Gather Health Essential by on March 22, 2012 0 Comments

Carla Vavala sure knows how to cook.

Carla Vavala

This was another big hit in our house. Even though I made two recipes, one for me using vegetarian sausage and one for Teddy and Ted using Italian sausage, the stew/soup was easy to make.


Delicious. There was just one problem. Ted got the 24 hour bug about 3 hours after eating dinner. His first thought: FOOD POISONING!

I was offended at the very thought! Steaming mad After all, I’m overly careful about “use by” dates. I don’t keep left overs longer than a day or two, depending on the dish. I smell raw foods to make sure there are no off odors. ME?! Offer food that is….ahhh…TAINTED! POISONED! TOXIC! No way.

He had the bug. He confirmed it the next day by calling Teddy who was just fine and enjoying some of the left overs at that very moment.


Lentil and Sausage Soup


  • 1 lb Italian sausage or turkey sausage (Vegetarians, use 1 pkg. of sausage substitute)
  • 1 lg onion, chopped
  • 1 celery stalk
  • 2 large carrots, diced
  • 1 small zucchini, diced
  • 5 cups broth (either chicken or vegetable)
  • 28 oz can diced tomatoes – UNdrained
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 2 cups dry lentils, rinsed

Add to taste: black pepper, red pepper flakes, basil, oregano, parsley, and thyme.

In a medium frying pan, cook the sausage until brown and drain fat. *Vegetarian sausage, add a little olive oil and cook 8 minutes on one side over medium high heat, turn and cook 5 more minutes.

In a large stock pot, add all the ingredients, bring to a boil, reduce heat and cover. Simmer for 1 hour or until the lentils are tender.


There is so much flavor in this soup, it offers something for everyone.

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