This tasty Sausage and Lentil Soup has roasted red pepper, and I love how spicy Italian Sausage adds flavor to this soup! And this recipe doesn’t use many lentils so it’s lower in carbs than you might think!

PIN Sausage and Lentil Soup to try it later!

Lentil Soup with Sausage and Roasted Red Pepper finished soup in serving bowls

Right now the entire east coast of the U.S. is snowed in, so it seems like soup is a good menu choice for lots of people. And even though there’s not snow at my house I’m glad I just updated the photos and I have some of this Sausage and Lentil Soup in the freezer!

I did change the recipe slightly for this update, using a whole package (19.5 oz.) of turkey Italian sausage which makes this a more carb-conscious recipe. Lentils are high in fiber too, so I think this soup would be a good choice for some low-carb eaters with that change, although it’s probably not suitable for people who are strictly limiting carbs.  And more sausage, mmm.  I love all the flavors in this soup, hope you enjoy.

What ingredients do you need for this recipe?

What kind of red pepper can you use?

I use roasted red pepper from a jar, which made this soup quick and easy to get on the table! You can also use diced fresh red bell peppers, and add them a bit earlier in the cooking time.

Can you use red lentils for this soup?

I love red lentils in soup and if you wanted to use them in this recipe they would cook a bit more quickly than the brown ones.

More Tasty Soup with Lentils:

Slow Cooker Greek Lentil Soup
Lentil Soup with Ground Beef
Lentil, Sausage, and Cabbage Soup

Lentil Soup with Sausage and Roasted Red Pepper process shots collage

How to make Sausage and Lentil Soup:

(Scroll down for complete recipe with nutritional information.)

  1. Brown the sausage well and put it in the soup pot. I recommend gluten-free Jenni-O Turkey Italian Sausage for this soup, but use pork sausage if you prefer. Use either sweet or hot Italian sausage, whichever you prefer.
  2. Then brown the onions and add to the soup pot with the chicken stock, lentils, ground fennel (affiliate link), Dried Thyme (affiliate link), and Dried Sage (affiliate link).  
  3. Drain the roasted red peppers while the soup simmers until the lentils are tender, about 45 minutes.
  4. When the lentils are tender, chop the Roasted Red Peppers in a jar (affiliate link) and add to the soup.
  5. Then let soup let it simmer about 45 minutes more, or until lentils are as soft as you prefer and flavors are well blended.
  6. Season with salt and fresh-ground black pepper and serve hot.

Lentil Soup with Sausage and Roasted Red Pepper square thumbnail image

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Lentil Soup with Sausage and Roasted Red Pepper finished soup in serving bowls
Yield: 6 servings

Sausage and Lentil Soup

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Sausage and Lentil Soup is one of my favorite lentil soups, and this makes a great cold weather meal. And there's a lot of sausage and red peppers and not too many lentils, so check the nutritional information to see what you think!


  • 1 package (19.5 oz.) turkey Italian Sausage (see notes)
  • 2 tsp. olive oil (or more, depending on your pan)
  • 1 onion, diced into small pieces
  • 1 cup brown lentils
  • 6 cups chicken broth (see notes)
  • 2 tsp. ground fennel (do not leave out)
  • 1 tsp. dried thyme
  • 1 tsp. rubbed sage (dried)
  • 1 12 oz. jar roasted red peppers


  1. Heat olive oil in heavy frying pan, add Italian sausage and brown well, breaking sausage into pieces as it cooks. (I like to use an old-fashioned Potato Masher (affiliate link) to break the meat apart.)
  2. Add sausage to soup pot.
  3. In same pan, adding more oil if needed, brown onions until softened and barely starting to brown.
  4. Add onions to soup pot.
  5. Rinse out pan with 1 cup homemade chicken stock , then add to soup pot along with rest of stock, lentils, ground fennel, thyme, and sage.
  6. Cook at lowest possible simmer for about 45 minutes, until lentils are softened, but still holding their shape.
  7. Drain the roasted red peppers while the soup simmers, then chop into pieces about 1/2 inch square.
  8. Add red pepper to soup and cook about 45 minutes more (adding a little more stock or water if needed), until some lentils are starting to fall apart and all flavors are well blended.
  9. Season with salt and fresh ground black pepper and serve hot.


Use turkey or pork Italian sausage. whichever you prefer. Use sweet or hot Italian sausage.

If you don't have homemade stock, use 3 cans chicken broth plus a little water.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 147Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 1019mgCarbohydrates: 14gFiber: 4gSugar: 5gProtein: 8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This soup has a lot of sausage and red peppers and only a small amount of lentils, so check nutritional information to see if the net carbs are low enough for you. With turkey Italian Sausage, this would be acceptable for any phase of the original South Beach Diet and it’s also great for other low-glycemic eating plans.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for This Recipe:
This delicious lentil soup was first posted in 2007 and I’ve enjoyed it many times since then.  Photos were updated January 2015, and the recipe was last updated with more information and a lower-carb version in 2021.

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