Wholesome Lentil Soup with Spice Sausage


IMG_0413Thanksgiving weekend felt like a game of musical chairs. We had visitors every day, most of them included overnight guests, and a gaggle of children. Even one such as I needed to take a break from cooking and yet it was Sunday, the one evening when it is blasphemy in our household not to have a family centered meal cooked right from the scratch. It is not a day when take outs suffice. After some contemplation, I decided to create something out of what I had on hand, a refrigerator cleaning exercise of sorts.

This year, I had somewhat scaled down my Thanksgiving cooking, and was pleased with the fact that I did not end up with shelves full of food. Sure there was some, including the obligatory leftover turkey which I had managed to finish making sandwiches and a turkey noodle soup for the gaggle of children. What I was looking at was a golden beet, a couple of tomatoes and some carrots. I decided to mesh this with some spicy andouile sausage to put together a satisfying lentil soup. It was a soup that cooked low and slow for a couple of hours with the rich deep flavors developing as it cooked. My beet did loose it’s color while cooking but otherwise we had a robust and satisfying meal. The spices from the sausages meshed with the few other freshly ground spices and cinnamon quills that I had added to create a dish that was perfect for a winter Sunday.

This soup will be bound to make a re-appearance in the cold and snowy winter days, so if you love soups with some character you should bookmark this recipe. It works well in a slow cooker as well, in fact, I have some simmering as we speak as tomorrow is quite a busy day! Nothing like coming home to a ready made nourishing dinner that is all ready and good to go!

Spices and Seasons – Wholesome Lentil Soup with Spice Sausage

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

A hearty and nourishing lentil soup that is perfect to beat the winter chills.


  • 3 to 4 tablespoons olive oil
  • 3 pods of garlic
  • 1 medium sized onion, diced
  • 1 tablespoon freshly grated ginger
  • 1 cup of brown lentils
  • 6 cups water
  • 2 teaspoons salt or to taste
  • 2 medium carrots, peeled and diced
  • 11/2 cups chopped sausage
  • 1 2 inch stick cinnamon
  • 4 tablespoons fresh lime or lemon juice (1 medium sized lime)
  • 2 tablespoons chopped cilantro


  1. Heat the oil and add in the garlic and the onion and cook for 4 to 5 minutes, until the onions soften, wilt and begin to turn gently golden.
  2. Add in the ginger and cook for another 1 or 2 minutes.
  3. Add in the lentils and the water and the salt.
  4. Stir in the carrots and the sausage and the cinnamon simmer the lentils on low heat for 2 hours until the lentils are soft and the soup is thick.
  5. Stir in the lime juice and the cilantro and serve hot.


About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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