Green Lentil and Sausage Soup
Fall has officially flown here in the Pacific Northwest and we are so happy because that means it’s time for warm, hearty soups that fill our homes with coziness. This Green Lentil and Sausage Soup is thick, aromatic and easy to make ahead of time. Green lentils have a delicious peppery flavor that really helps to boost the already flavorful mixture in this soup. The flavors of this soup really warm up your insides as the weather cools down into the height of Fall and Winter.
This is a super easy soup to make and as an added bonus, we used up zucchini and carrots that we had grown in our garden this year to make it even heartier. The best thing about this green lentil soup is you can toss all the ingredients in the crock pot in the morning, and forget about what you need to make for dinner the rest of the day while it cooks in the crock pot. You’ll come home from work wanting to dig in right away with the aromas that fill your home. Another great thing about this Green Lentil and Sausage Soup is that after it’s cooked, it’s easy to freeze the leftovers for another night of easy cooking.
Kathy on
This is one of our favorite soups! I use chicken Italian sausage and cook it in a Dutch oven on the stove top. I often use small brown lentils instead of the green ones and sometimes I don’t have fresh basil and leave it out. It’s consistently fabulous.
PG on
I made this soup today, and it is AMAZING!!! I made it exactly to the recipe with the exception of substituting Beyond plant based sausage (just one), vegan bullion and coconut aminos instead of worcestershire. To save time I used my Instant Pot and cooked on high pressure for 12 minutes. This is hearty and savory, and definitely a do-over! Thank you for another great recipe – really showcases your products :)