Sausage and Lentil Soup

    50 min

    This soup is hearty and delicious. Lentils are simmered with turkey kielbasa, rice and spinach in a chicken stock. It's the perfect soup for the cold winter months.

    247 people made this

    Serves: 8 

    • 60g uncooked white rice
    • 150ml water
    • 1 teaspoon vegetable oil
    • 115g turkey kielbasa, chopped
    • 1 onion, finely chopped
    • 1 carrot, chopped
    • 1/2 teaspoon crushed chillies
    • 1.5 litres water
    • 475ml low salt chicken stock
    • 190g dry lentils
    • 285g fresh spinach, torn

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a pot, bring the rice and water to the boil. Reduce heat to low, cover and simmer 20 minutes.
    2. Heat the oil in a large pot over medium heat and cook the turkey kielbasa until lightly browned. Mix in onion and carrot and season with crushed chillies. Cook and stir until tender. Pour in the water and stock and mix in lentils. Bring to the boil, reduce heat to low and simmer 25 minutes.
    3. Stir the cooked rice and spinach into the soup and continue cooking 5 minutes before serving.


    Kielbasa can be purchased in Polish delis. If unavailable substitute in smoked pork sausages, such as Mattessons.

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    Reviews in English (256)


    I made minor adjustments to this and it was fantastic! It was a wonderful earthy yet spicy comfort food on a cold Sunday night. I used brown rice instead of white, chicken stock instead of water, and omitted carrot although it seems appropriate for this recipe. I sauteed some red bell pepper and celery instead. I chose to make this in a slow cooker. Saute the veggies and kielbasa first, add to slow cooker with dry lentils, spinach and about 4 c chicken stock/broth. Add brown rice for last hour of cooking. Next time I will try adding some cumin and topping with grated parmesan at the end. (tip from Giada).  -  27 Jan 2007  (Review from Allrecipes US | Canada)


    My family really enjoyed this one. I did make one alteration though. I switched the amounts of chicken broth and water (6 cups chicken broth - 2 cups water). And for next time I think I will be adding a bit of garlic (as that should go in EVERYTHING)...and will cut the pepper flakes in half. It wasn't that spicy if you only had one bowl - the second one had our noses running away. It was wonderful with some buttered peasant bread.  -  15 Jan 2006  (Review from Allrecipes US | Canada)


    Very tasty. I didn't understand the rationale behind cooking the rice separately, so I just added it with the lentils. Also, I reversed the amount of broth and water. Hearty and healthy.  -  07 Mar 2005  (Review from Allrecipes US | Canada)