French Lentil Soup With Garlic Sausage

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“In 'Sunday Soup' by Betty Rosbottom”
1hr 35mins

Ingredients Nutrition


  1. Heat oil in a large pot over medium heat.
  2. When hot, add the carrots, onion, and celery; cook, stirring often, until the vegetables are just softened, about 5 minutes.
  3. Add the garlic, sausage, and thyme; cook 1 minute.
  4. Add the stock, bay leaves, and bring mixture to a simmer over high heat.
  5. Stir in the lentils, then decrease heat, cover, and cook at a gently simmer until tender, about 50 minutes.
  6. Remove and discard the bay leaves; remove the garlic pieces and transfer to food processor.
  7. Using a slotted spoon, strain 1/2 cup solids from the soup and puree them with garlic pieces in a food processor.
  8. Stir the pureed mixture into the pot; this will thicken the soup slightly.
  9. Taste soup and season with salt, as needed.
  10. To serve, ladle the soup into 6 serving bowls and sprinkle some parsley over each serving.

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