Sausage Lentil Soup
- Handley Place Living
- Jul 2
- 2 min read
Updated: Jul 30
Sausage Lentil Soup (Easy + Flexible!)
Soup isn't just for the Winter- aka "Soup Season." I make some version of this soup every few weeks, even in the Summer! It's quick to make, hearty, healthy, and a great way to use up whatever vegetables are lingering in the fridge.

Here’s what I used this time:
½ lb Italian sausage- any kind will work: Chicken, Turkey, Pork. If in a casing, remove or dice. I use ground sausage.
1 cup lentils (rinsed)
½ onion, diced
2 carrots, diced
1 red bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
2 cups chopped kale
1½ cartons of stock (about 6 cups)- I use chicken stock, but you could also use vegetable stock or bouillon cubes.
1 Tbsp dried thyme
Red pepper flakes + salt to taste
But here’s the thing: this recipe is super forgiving. Don’t like peppers? Leave them out. Have a stray zucchini or some potatoes? Toss them in. I’ve added squash, diced tomatoes, spinach—you name it. The base is just sausage, lentils, broth, and your favorite chopped veggies. The amounts I used above were because it's either what I had on hand or what I preferred, but you could add more or less. You get the point :)
How to make it:Brown the sausage, then drain the grease. Add in all your diced vegetables and garlic. Saute for about 5 minutes. Stir in the lentils and cover everything with stock. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes or until the lentils and veggies are tender. Add the kale in the last 5 minutes so it stays vibrant and fresh.
It’s one of those meals that feels cozy and nourishing but doesn’t take much work (other than chopping). And if your evening is busy, you can throw everything in a slow cooker and let it do the work. The leftovers freeze perfectly to have again for a quick reheat meal on busy nights!
Save this one—you’ll come back to it again and again. 🥣✨
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