Smoky Lentil & Sausage Soup
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If you’re looking for a cozy way to welcome good fortune in the New Year, this smoky lentil and sausage soup from our local organic produce and farm store checks all the boxes.
With both pork and lentils (traditional lucky foods in so many cultures – looking at you, Italian grandmothers), it’s basically a guarantee of good luck wrapped in the most delicious package.
While I usually gravitate toward my quick weeknight lentil stew or easy escarole and beans, this hearty lentil and sausage soup has completely taken over our dinner rotation.
It’s everything you want in a winter soup – smoky kielbasa, tender lentils, and loads of vegetables in a broth- that feels light yet satisfying.
Why Make This
- Traditional lucky New Year’s foods (pork + lentils) in one delicious pot
- One-pot meal that’s both nutritious and satisfying
- Perfect balance of protein, vegetables and legumes
- Makes great leftovers – flavors actually improve the next day
Ingredient Notes
- Lentils: Use standard brown or green lentils here – red lentils will break down too much. No need to soak!
- Sausage: Turkey kielbasa works great as a lighter option. The smoke flavor is key, so avoid fresh sausages.
- Potatoes: Stick with waxy potatoes (red, golden, white) – russets will fall apart and cloud the broth
- Kale: Can substitute other sturdy greens like Swiss chard or collards. If using spinach, add it right at the end.
Methods Overview
Everything starts with building a flavor base by sautéing the sausage and vegetables together. This step is crucial – don’t rush it. The vegetables should get soft and the sausage should leave some browned bits on the bottom of the pot. That’s where the deep flavor comes from.
The lentils cook in the seasoned broth while the potatoes and tomatoes join later to prevent overcooking.
The kale goes in last, just long enough to wilt but keep its structure. The result is a soup where every ingredient maintains its integrity while contributing to the whole.
Tips & Techniques
- Cut vegetables into similar sizes for even cooking
- Don’t skip rinsing the lentils – it removes debris and excess starch
- Taste for salt at the end – lentils absorb quite a bit while cooking
- If soup gets too thick for your liking, thin with additional hot broth
- Store leftovers without additional liquid – the soup will continue to thicken
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Lentil and Sausage Soup
Ingredients
- 1 tbsp olive oil
- 1 pound fully cooked smoked sausage pork or turkey kielbasa, diced into 1/2-inch pieces
- 4 medium carrots peeled and diced into ¼-inch pieces
- 1 large sweet onion diced into ¼-inch pieces
- 3 ribs celery diced into ¼-inch pieces
- 2 cloves garlic finely minced
- 1 tsp salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 6 cups vegetable or chicken stock
- 1 cup dried lentils rinsed and picked over for debris
- 28 ounces diced tomatoes with juices
- 3 medium potatoes red, golden or white—NOT russet, peeled & diced into ½-inch cubes
- 1 bunch kale stems removed and leaves roughly chopped into 1-inch pieces (about 3–4 cups loosely packed)
Instructions
- Heat oil in a Dutch oven over medium heat. Add the smoked sausage, diced carrots, celery, onion, minced garlic, and salt. Cook, stirring occasionally, until vegetables are almost tender and onions are translucent, about 10 minutes. Add cumin and cayenne after about 5 minutes, once vegetables begin to release their liquid.
- Add the stock and rinsed lentils to the pot; bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
- Add the diced potatoes and tomatoes, cover, and continue simmering for another 15 or 20 minutes, or until potatoes are tender when pierced with a fork.
- Stir in the chopped kale and cook uncovered for 3-5 minutes, until kale is wilted and the soup is heated through.
- Season to taste with additional salt if needed before serving.