Lentil & Sausage Soup

An earthy soup typically made during autumn and winter, which is very simple to make. We made it for lunch as a comfort food on a cool rainy day.


15 minutes of preparation,
45 minutes of simmering


This recipe was prepared for 2 persons.

  • extra virgin olive oil
  • half a big red onion, chopped
  • 2 spiced sausages
  • 260g of lentils
  • salt to taste

  1. In a pot, add a generous amount of olive oil.
  1. On a medium-low flame, cook chopped onions and sausages, until the onions turn translucent. This takes about 7-8 minutes.
  1. Add lentils and sauté for about 5 minutes, stirring gently every now and then.
  1. Add room-temperature water about 3-4 finger-high above the lentils. Increase the flame to high and allow the water to boil.
  1. Once the water comes to a boil, lower the flame to the lowest, cover the pot, and allow the soup to simmer for 45 minutes.
  1. Add salt to taste before serving the soup warm. Similar to beans, add salt only at the end, or you will harden the skins of the lentils and the insides will not cook.

Pantry Notes

Where we bought our ingredients in Singapore:

  • Lentils (French lentils) – Scoop at Great World City
  • Chorizo sausage – Huber’s

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