Description

This red lentil soup with chicken sausage is the one-pot dinner that earns a permanent spot in your rotation. Red lentils melt down into a thick, velvety broth loaded with carrots, garlic, and savory browned sausage. High protein, high fiber, and done in under an hour. A squeeze of fresh lemon at the end ties everything together. Save this for your next soup night.

Ingredients

Scale

1 package chicken sausage, sliced into rounds
1 yellow onion, chopped
4 carrots, chopped
1 shallot, chopped
4 garlic cloves, minced
1 teaspoons dried thyme
salt and pepper
1 can diced tomatoes (14.5 oz)
6 cups vegetable stock, chicken stock or chicken bone broth
1 1/2 cups red lentils, rinsed
1 lemon, juiced
2 tablespoons olive oil

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Instructions

Brown the sausage: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add 1 package chicken sausage, sliced into rounds and cook until browned on both sides, about 5 minutes. Don’t rush this step — the color builds flavor.
Soften the vegetables: To the same pot, add 1 yellow onion, chopped, 4 carrots, chopped, and 1 shallot. Cook, stirring occasionally, until softened, about 5 minutes.
Add garlic and seasonings: Add 4 garlic cloves, minced, 1 teaspoons dried thyme, salt, and pepper. Stir and cook for about 1 minute until fragrant.
Build the broth: Pour in 1 can diced tomatoes (14.5 oz), 4 cups vegetable stock or chicken stock. Stir to combine and scrape up any browned bits from the bottom of the pot.
Add lentils and simmer: Stir in 1.3 cups red lentils, rinsed. Bring to a simmer, put the lid on, and let it go for 30 to 30 minutes until the lentils have melted down and the soup is thick.
Finish and serve: Squeeze in 1 lemon, juiced and stir. Taste and adjust salt if necessary.

Notes

Use 1 cup of lentils for a brothier soup, 1.5 cups for something thicker and more stew-like. Both work — just depends on what you’re after.

Fresh thyme is great if you have it. Dried is completely fine and what was used here.

The lemon at the end is non-negotiable. It brightens everything. Don’t skip it.

This soup reheats beautifully and freezes well. The lentils continue to absorb liquid as it sits, so add a splash of stock when reheating if needed.

Any chicken sausage works — smoked, Italian-style, herb. Pick one you like eating on its own and it’ll be great in the soup.