New! Text us!  We'd love to hear from you. Send to 1-800-546-5795

Lentil and Sausage Soup


  • 2 tablespoons olive oil (divided)
  • 1 onion (finely chopped)
  • 2 carrots (finely chopped)
  • 1 celery stalk (finely chopped)
  • 1/4 cup French green lentils
  • 3 cups chicken stock
  • 3 cups water
  • 2 Aidells pesto sausage links
  • 2 teaspoons sherry vinegar
  • salt and freshly ground black pepper to taste

Cooking Instructions

  1. In a Dutch oven or large soup pot heat 1 tablespoon of the oil over medium-high heat and sauté the onion, until beginning to brown, about 5 minutes. Add carrots and celery and cook, stirring, until soft, about 5 minutes. Add lentils, chicken stock, and water and bring to a boil. Reduce the heat, cover and simmer until the lentils are tender, about 30 minutes.
  2. When the lentils are just about tender, heat the remaining tablespoon of oil in a sauté pan over medium heat and brown sausage on all sides. Transfer to a cutting board and cut into 1/2-inch slices. Stir the sausage into the soup. Stir in the vinegar and season to taste with salt and pepper.