Cooking Time & Servings

Indiana Harvest Sausage & Lentil Soup - Standard Recipe

You Will Need

  • Indiana Harvest Sausage & Lentil Soup Mix
  • 1 Tbsp. olive oil
  • 1 lb. mild Italian sausage
  • 12 cups beef broth (96 oz.)
  • 1 can petite diced tomatoes (29 oz.)
  • 3 medium zucchini, diced (4 cups)
  • 1 cup red wine (optional)

Here's What You Do

  1. Pick through the lentils. Remove discolored, shriveled lentils and any foreign material. Rinse well.
  2. In a 6 or 8-quart pot, heat olive oil.
  3. Crumble and brown mild Italian sausage in oil.
  4. Stir in contents of vegetable & seasoning packet.
  5. Stir in broth and lentils. Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
  6. Add tomatoes, zucchini, and red wine. Bring back to a simmer, cover, and cook 30 minutes.

Got leftovers? Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

Cooking & Nutrition Tips

Use the tips below to customize nutrition, boost flavor, or stretch the soup to fit your needs.

Reducing Sodium?

All of our mixes contain no added salt, only what occurs naturally in the ingredients. To further reduce sodium, use a low-sodium broth, bone broth, or stock. Organic broths often contain less sodium, and homemade broth/stock gives you the most control.

Boosting Protein?

Try using high-protein bone broth, adding extra lean sausage (turkey or chicken), or adding more lentils. Enhancing with parmesan rinds, leafy greens, or extra legumes can provide a substantial protein increase.

Cutting Calories/Fat?

Try substituting high-fat pork sausage with lean turkey or chicken sausage, draining excess grease, using low-sodium broth, and increasing the ratio of lentils and vegetables to meat.

More Veggies?

Onions and garlic are perfect additions to this soup. Try adding chopped kale, spinach, zucchini, bell peppers, or diced sweet potatoes to the traditional carrot/celery base as well. Add 2 cups chopped kale, spinach, or mushrooms in final 30 minutes. Sauté extra veggies with the sausage fat for flavor, adding delicate greens at the end to wilt. Add 3/4 cup raisins or 1 diced apple with tomatoes for a sweet-savory balance.

Interested in whole grains or extra fiber?

Try adding farro, barley, or brown rice, along with leafy greens like kale or spinach. Add 1/2 cup to 1 cup of rinsed whole grains along with the lentils and broth. Ensure you add an extra 1–2 cups of broth, as the grains will absorb liquid as they cook.

Looking for Mediterranean-Inspired additions?

Add high-quality olive oil, earthy herbs (thyme, oregano, bay leaves), and fennel seeds. Add brightness with red wine vinegar or fresh lemon juice at the end, and build depth with Parmesan rinds, tomato paste, and earthy vegetables like kale or zucchini. Use lean turkey sausage and garnish with chopped nuts or olives.

Serving and Garnish Ideas

Add grated Parmigiano-Reggiano, a drizzle of extra virgin olive oil, or fresh herbs like parsley and basil. Complement this hearty soup with crusty Italian bread, a dash of balsamic vinegar for brightness, or a sprinkle of red pepper flakes for heat.

Cooking Methods

Slow Cooker 

Here’s What You Do:

  1. In large skillet crumble and brown sausage in oil, stir in contents of seasoning packet.
  2. Transfer to bowl of slow cooker and add broth. (May start soup night before and cover and refrigerate overnight.)
  3. Rinse, drain and pick over lentils, place into slow cooker and stir well.
  4. Cover and cook on High 4-5 hours.
  5. Add tomatoes, zucchini and wine and continue on HI 1 hour.

*This soup takes less than 2 hours to make on the stove, so the slow cooker may not offer much convenience.

Pressure Cooker

Here’s What You Do:

  1. Rinse, drain and pick over lentils.
  2. On Saute setting heat oil and cook sausage lightly. Use a metal spatula to break up clumps.
  3. Stir in lentils, contents of the seasoning packet, 2-3 diced zucchini, 1 28-oz can tomato pieces.
  4. Add 4 cups beef broth, but do not exceed the 2/3 capacity on the cook pot.
  5. Set the pressure cooker for 20 minutes.
  6. Use quick or natural release, open pot and stir in 4 additional cups beef broth, 1 cup red wine and 2 cups water. Stir well.
  7. Cook on saute setting with open pot 5-10 minutes and serve.

Dietary Adaptations

Vegan 

We found that plant-based sausage substitute worked perfectly with lentils in this recipe.

You Will Also Need:

  • 2 Tbsp. olive oil
  • 14-16 oz. plant-based meat substitute: Italian sausage OR Vegetable breakfast sausage
  • 8 cups vegetable broth (64 oz.)
  • 1 can (29-oz.) petite diced tomatoes
  • 1 box frozen spinach, or 6 oz fresh spinach
  • Optional: 2 cups water if needed to thin

Here’s What You Do:

  1. Pick through the lentils. Remove discolored, shriveled lentils and any foreign material. Rinse well.
  2. In an 6-8-quart pot heat oil.
  3. Crumble and sauté plant-based meat substitute sausage.
  4. Stir in contents of soup mix vegetable seasoning packet.
  5. Stir in broth and lentils. Bring to a boil. Reduce heat, cover, and simmer for 45 minutes, stirring occasionally.
  6. Add tomatoes and spinach. Simmer covered 20 minutes more. Serve.

Vegetarian

  • Replace sausage with a mix of bell pepper, onion, zucchini, and eggplant
  • Omit Parmesan cheese when serving

Gluten Free

This soup is naturally gluten free when prepared as directed. No special substitutions are needed.

Dairy Free

This soup is naturally dairy free when prepared as directed. No special substitutions are needed.

Recipe Variations

Looking to switch things up? A few simple tweaks can make this recipe your own.

Spinach & Sausage Lentil Soup: Swap the zucchini for a box of frozen spinach or several handfuls of fresh spinach for a hearty, green twist.

Bell Pepper Boost: Replace the zucchini with two diced orange or sweet bell peppers for extra color and sweetness.

White Wine Lentil Soup: Substitute white wine for the red wine to create a lighter, brighter bowl of lentil soup.

Hearty Sausage Version: Use spicy Italian sausage or increase the sausage to 2 pounds for a richer, more robust soup.

Veggie-Packed Upgrade: Add carrots, celery, onion, or kale during cooking for extra vegetables and flavor.

Slow Cooker Method: Brown the sausage first, then add all ingredients to a slow cooker. Cook on low until the lentils are tender. Reduce the broth slightly since slow cookers require less liquid.

Flavor Twists: Try a splash of dark beer instead of wine, add chopped parsley near the end of cooking, or sprinkle in crushed red pepper for extra heat.

Inspired by our customers. Thanks to David A., Maria, Richard B., Gloria S., Tom C., Kayleigh P., Lisa, April D., and Gigi for sharing their ideas. Have a favorite twist of your own? Send us an email or leave a review on the product page.