Lentils weren’t part of my childhood cooking — they were simply one of those foods we never tried. That changed when I attended Washington State University, where lentils are celebrated across the Palouse. Trying a few lentil soups there opened my mind to their flavor and nutrition. Now I appreciate foods for both taste and nutrients, and this season my first successful lentil experiment became Vegetable & Chicken Sausage Lentil Soup (jump to recipe).
The Palouse hosts the National Lentil Festival and grows a significant share of the nation’s lentils — a neat regional fact that helped nudge me toward trying them more often. Since then I’ve enjoyed experimenting with lentil recipes and finding ways to add vegetables and lean protein for a filling weeknight meal.
This soup is simple, hearty, and flexible. I loaded it with vegetables — spinach, carrots, onion, celery, and tomatoes — and kept the seasoning straightforward so the lentils and sausage shine. It’s an easy recipe to adapt based on what you have on hand.
Rinsing lentils before cooking removes dust and any outer residue. I find using a fine-mesh strainer and stirring the lentils under cold running water is the easiest method — the water will look cloudy at first, which is normal. Avoid rinsing directly into a sink if you’re prone to spills; it’s easier to manage rinsing over a large bowl or in the strainer.
I originally adapted the idea for this soup from a slow-cooker stew in Fix-It and Forget-It 5-Ingredient Favorites, but I wanted a quicker stovetop version that still delivers rich flavor without hours in the crockpot. This recipe is a fast, weeknight-friendly take on that cozy lentil-and-sausage combination.
A couple of reasons I’m now a lentil fan: lentils have a solid protein profile — even more protein than quinoa — and they’re budget-friendly. They make a great base for meals that are both nutritious and satisfying, especially in cooler months.
5 Stars
5 from 2 reviews
Vegetable & Chicken Sausage Lentil Soup
Recipe by Danielle
This Vegetable & Chicken Sausage Lentil Soup is a simple, hearty fall soup that fills the kitchen with warm, savory aroma and makes a satisfying weeknight dinner.
- Total Time50 minutes
- Yield6–7 servings
Ingredients
Scale
- 2 cups uncooked green whole lentils
- 1 tablespoon olive oil
- 14 ounces mirepoix (about 3 cups diced onion, carrot, and celery)
- 1 tablespoon minced garlic
- 1 tablespoon salt
- Pinch of ground black pepper
- 1 tablespoon dried parsley
- 4 cups raw baby spinach leaves
- 1 can (14.5 ounces) diced tomatoes
- 8 cups chicken broth (about four 14.5-ounce cans plus 1/2 cup water)
- 16 ounces pre-cooked chicken sausage, diced into bite-sized pieces (I used tomato basil chicken sausage)
Instructions
- Rinse the lentils thoroughly in cold water to remove any dust or debris.
- Heat olive oil over medium in a large deep soup pot or Dutch oven. Add the mirepoix and cook, stirring, for 3–4 minutes until the onions begin to soften and turn translucent.
- Add the garlic, salt, pepper, dried parsley, and spinach. Stir and cook 2–3 minutes until the spinach is wilted.
- Stir in the diced tomatoes and chicken broth. Bring the mixture to a boil, then add the lentils and reduce heat to low. When the soup returns to a simmer, cover and cook for 10 minutes.
- Remove the lid, stir to distribute the lentils evenly, then add the diced chicken sausage. Replace the lid and simmer for another 15 minutes.
- Uncover and stir. The soup is ready when the lentils are tender and cooked through.
- Remove from heat and let cool for about 10 minutes before serving. Store leftovers in airtight containers in the refrigerator for up to 4 days.
Notes
This recipe was inspired by a hearty lentil-and-sausage stew and adapted for a quicker stovetop method so you can enjoy the same comforting flavors without slow-cooking for hours.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Soup
Nutrition
- Serving Size: about 2.5 to 3 cups
- Calories: 396
- Fat: 13.4g
- Carbohydrates: 26.9g
- Protein: 31.7g
Thank you for checking out Vegetable & Chicken Sausage Lentil Soup. If you try this recipe, I’d love to hear how you like it — and if you have a favorite lentil soup, please share! I didn’t discover lentils until later, so I’m always looking for new variations.
— Danielle
