Green Lentil Soup With Sausages and Red Peppers

“In 'Seriously Simple Holidays' by Diane Rossen Worthington”
1hr 35mins

Ingredients Nutrition


  1. In a big soup pot, heat the oil over medium heat.
  2. Saute the onion for about 3 minutes, or until softened.
  3. Add the carrots, celery, and bell pepper and saute for 3-4 minutes, or until slightly softened.
  4. Add in the garlic and saute for 1 minute.
  5. Add in the lentils, 8 cups broth, and 2 T of the parsley and bring to a simmer.
  6. Season with salt and pepper; decrease heat to med-low; cover, and cook, stirring occasionally, for about 40 minutes, or until the lentils are tender.
  7. Test by pushing the lentils with the back of a wooden spoon; if they break up easily, they are cooked.
  8. You may need to add more broth.
  9. With a hand blender, coarsely process the soup, retaining some texture.
  10. If the soup seems too thick, add 1 cup of broth or water.
  11. Add the sherry and sausages, increase heat to med-high, and cook for 3-5 minutes, or until the alcohol has evaporated and the sausages are cooked through.
  12. Taste and adjust the seasonings.
  13. Ladle into soup bowls, garnish with the remaining 2 T parsley, and serve immediately.

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