Lentil and Split Pea Soup with Smoked Sausage

This image courtesy of Joseph DeLeo

In about an hour, you will have this healthful, hearty soup on the table for an easy supper. Serve with warm French bread. The soup will get thicker the next day. Omit the sausage for a vegetarian soup.


Cooking Methodsauteeing



Total Timeunder 1 hour

One Pot MealYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free


Taste and Textureherby, savory, smoky

Type of Dishhot soup, soup


  • 1 cup brown lentils, rinsed and sorted
  • 1 cup split peas, rinsed and sorted
  • 8 cups water
  • 1 cup chopped yellow onion
  • 1 celery stalk, sliced
  • 2 garlic cloves, minced
  • 2 carrots, sliced
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • 8 ounces smoked sausage, sliced
  • Salt and freshly ground pepper to taste
  • 1 tablespoon red wine vinegar


  1. In a large soup pot over high heat, combine all ingredients except sausage, salt, pepper, and vinegar and bring to a boil. Reduce heat to medium-low and simmer, uncovered, 30 minutes, stirring occasionally. Add sausage and cook, uncovered, until peas and lentils are tender, 30 minutes longer. Season with salt and pepper and stir in vinegar. Discard bay leaf. For a thicker soup, whisk soup with a large whisk to mash some of the peas and lentils. Serve in bowls.

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