Red Lentil Soup Tell a Friend

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  • 1 teaspoons - anise seed
  • 1/2 teaspoons - ground ginger
  • 1/2 teaspoons - paprika
  • 2 tablespoons - Italian Herbs, Oregano, basil, etc. mix
  • 3 leaves - Bay Leaves
  • 1 tablespoons - Salt
  • Ingredients
  • 1 1/2 pounds - sausage
  • 4 cups - carrots, diced
  • - onion, white, yellow, red, or green, as you prefer. Diced.
  • 3 cans - diced tomatoes, 14.5 oz. cans.
  • 12 cups - split red lentils, Available at Indian grocers (Dhal). Brown lentils work too but yield a different final consistency.
  • Directions:

    Brown sausage in 4 gal. Pot.
    Add onions and brown.
    Add carrots and anise seed.

    Cook until carrots begin to soften.

    Add tomatoes and seasonings.

    Add 2.5 - 3 gal water.
    Bring to a boil.
    Add lentils.
    Bring to a boil.
    Simmer >1 hour.

    When it is ready, it will have a consistency similar to split pea soup.

    Add additional salt to taste (but don't overdo it; folks can salt their own bowl!)
    You can make a half- or double-recipe using these proportions.
    Smaller amounts may need some adjustment to seasonings.

    Brief Description

    A hearty lentil soup/stew suitable for a main course.

    Main Ingredient:

    Red lentils

    Category:  Soups

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 1 hour(s)


    This is a very easy dish to prepare and almost any ingredient or seasoning may be adjusted to taste. I usually use Italian sausage but most any sort will serve.


    My own invention, loosely inspired by my mother-in-law's (Carol Lingo's) Monastery Lentil Soup recipe.

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    Posted On:

    May 19, 2012

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