Sunday supper favorite combines chicken sausage, lentils

Sausage and Lentil Soup calls for low-fat chicken Italian sausage, onions, carrots, celery and zucchini.

It’s soup season and there’s almost nothing I enjoy more than cooking up a big pot of homemade soup on a Sunday afternoon.


This week’s Sausage and Lentil Soup is one of my favorites. Although it’s hearty and quite filling, it isn’t packed with fat because I use low-fat chicken Italian sausage in place of the standard Italian sausage which is higher in fat.

This dish is packed with fiber from the lentils and is also loaded with vegetables including onions, carrots, celery and zucchini. You could double the vegetables for a more veggie-packed version.

The soup simmers on top of the stove for about an hour. If you have out-of-town guests over for the holidays, the soup would make a nice weekend lunch or supper. Serve with some garlic bread and a tossed salad.


1 tablespoon olive oil

1 pound low-fat chicken Italian sausage, hot or sweet, casing removed

1 cup chopped onion, about ½ of a large onion

2 large carrots, peeled and sliced into thin discs

1 celery stalk, thinly sliced

2 teaspoons minced garlic, about 2 large cloves garlic

1 teaspoon Italian seasonings

Salt and freshly ground black pepper, to taste

¼ teaspoon crushed red pepper flakes

1 small zucchini, cut into ¼-inch cubes

3 cups reduced-sodium chicken broth

3 cups reduced-sodium beef broth

1 14.5-ounce can diced tomatoes, undrained

1 14.5-ounce can crushed tomatoes

2 cups dry lentils, rinsed

Freshly grated Parmesan cheese, for serving

Heat oil in a large skillet over medium-high heat. Crumble the sausage into the pan and cook until done, breaking it up as it cooks. Add the onion, carrots and celery and cook, stirring until the vegetables are tender, about 5 minutes. Stir in the garlic, Italian seasoning, ground red pepper flakes and season to taste with salt and pepper (about 1 teaspoon salt, ½ teaspoon of black pepper). Sauté for a minute or two, add the remaining ingredients and bring to a boil. Reduce heat and simmer for 1 hour, until lentils are tender. Ladle into bowls and garnish each serving with Parmesan cheese.

Makes 6-8 servings.



Watch Karin prepare the recipe on Tuesdays on WJBF-TV 6 (ABC) at noon and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

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