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2 Links Italian sausage (chicken, turkey or pork) casings removed

1 Tbl Olive oil

Red pepper flakes

3 cloves minced garlic

1 medium onion diced

2 stalks celery diced

1 C carrots diced

1 bag dry lentils rinsed and drained

1 bay leaf

2-3 sprigs fresh thyme

1 14 oz can diced tomatoes

4-6 cups chicken or vegetable broth

Salt and Pepper to taste

Yield: 6-8 servings


In a large pot or dutch oven, on medium heat, brown sausage breaking it up into small pieces.  Remove sausage and set aside.


Add 1 tbl olive oil to hot pan, add red pepper flakes.  Toss in onions, garlic, celery and carrots.  Cook until onions are translucent (2-3 mins) do not brown.  Season with salt and pepper to taste.


Add bay leaf, and thyme, stir through.  Add lentils and cook together for a minute or two.  Add sausage back into pot and stir, combining ingredients


Add diced tomatoes, stir.


Add 4 cups broth and combine ingredients.  Cover pot, and bring up to a boil.  Take pot down to a simmer, and cook covered for approximately 1- 1 ½  hours.   Check for seasoning and make sure lentils are cooked through and tender.  If soup is too thick, add broth as needed. 


For vegan/vegetarian version omit sausage and use vegetable broth.  Soup freezes very well.

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Copyright 2020 Patty and Patty Partners

Ay This Soup'll Feed an Army!

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