fbpx

Yields20 Servings
Cook Time1 hr 30 minsTotal Time1 hr 30 mins
Harvest sausage lentil soup
Nutrition Facts

Serving Size 1 3/4 tbsp. dry mix

Servings 20


Amount Per Serving
Calories 70
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 15mg1%
Potassium 198mg6%
Total Carbohydrate 15g5%
Dietary Fiber 4g16%
Sugars 1g
Protein 5g10%

Vitamin A 15%
Vitamin C 3%
Calcium 2%
Iron 15%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Indiana Harvest Sausage & Lentil Soup

You Will Also Need
 1 tbsp Olive oil
 1 lb Mild Italian sausage
 12 cups Beef broth
 1 Can Petite diced tomatoes (29 oz.)
 1 cup Red wine
Here's What You Do
  1. Pick through the lentils. Remove discolored, shriveled lentils and any foreign material. Rinse well.
  2. Heat olive oil in a 6 or 8-quart pot.
  3. Crumble and brown sausage in oil.
  4. Stir in contents of Indiana Harvest Sausage and Lentil Soup Mix seasoning packet.
  5. Stir in broth and lentils. Bring pot to a boil. Reduce heat to low, cover and simmer 30 minutes.
  6. Add tomatoes, zucchini, and red wine. Bring back to a simmer, cover and cook 30 minutes. 

Ingredients

You Will Also Need
 1 tbsp Olive oil
 1 lb Mild Italian sausage
 12 cups Beef broth
 1 Can Petite diced tomatoes (29 oz.)
 1 cup Red wine

Directions

Here's What You Do
1
  1. Pick through the lentils. Remove discolored, shriveled lentils and any foreign material. Rinse well.
  2. Heat olive oil in a 6 or 8-quart pot.
  3. Crumble and brown sausage in oil.
  4. Stir in contents of Indiana Harvest Sausage and Lentil Soup Mix seasoning packet.
  5. Stir in broth and lentils. Bring pot to a boil. Reduce heat to low, cover and simmer 30 minutes.
  6. Add tomatoes, zucchini, and red wine. Bring back to a simmer, cover and cook 30 minutes. 
Indiana Harvest Sausage & Lentil Soup

Recipe Adaptations

Vegan

We found that plant-based sausage substitute worked perfectly with lentils in this recipe.

You Will Also Need:

  • 2 Tbsp. olive oil
  • 14-16 oz. plant-based meat substitute: Italian sausage OR Vegetable breakfast sausage
  • 8 cups vegetable broth (64 oz.)
  • 1 can (29-oz.) petite diced tomatoes
  • 1 box frozen spinach, or 6 oz fresh spinach

Optional: 2 cups water if needed to thin

Here’s What You Do:

  1. Pick through the lentils.  Remove discolored, shriveled lentils and any foreign material. Rinse well.
  2. In an 6-8-quart pot heat oil.
  3. Crumble and sauté plant-based meat substitute sausage.
  4. Stir in contents of soup mix vegetable seasoning packet.
  5. Stir in broth and lentils.  Bring to a boil. Reduce heat, cover, and simmer for 45 minutes, stirring occasionally.
  6. Add tomatoes and spinach. Simmer covered 20 minutes more.  Serve.

Slow Cooker

Here’s What You Do:

  1. In large skillet crumble and brown sausage in oil, stir in contents of seasoning packet.
  2. Transfer to bowl of slow cooker and add broth. (May start soup night before and cover and refrigerate overnight.)
  3. Rinse, drain and pick over lentils, place into slow cooker and stir well.
  4. Cover and cook on High 4-5 hours.
  5. Add tomatoes, zucchini and wine and continue on HI 1 hour.

*This soup takes less than 2 hours to make on the stove, so the slow cooker may not offer much convenience.

Pressure Cooker

Here’s What You Do:

  1. Rinse, drain and pick over lentils.
  2. On Saute setting heat oil and cook sausage lightly. Use a metal spatula to break up clumps.
  3. Stir in lentils, contents of the seasoning packet, 2-3 diced zucchini, 1 28-oz can tomato pieces.
  4. Add 4 cups beef broth, but do not exceed the 2/3 capacity on the cook pot.
  5. Set the pressure cooker for 20 minutes.
  6. Use quick or natural release, open pot and stir in 4 additional cups beef broth, 1 cup red wine and 2 cups water. Stir well.
  7. Cook on saute setting with open pot 5-10 minutes and serve.

Recipe Variations

INVENTIVE VARIATION

  • Try turkey Italian sausage and use two orange bell peppers or 1 box frozen spinach instead of zucchini.
  • Add white wine instead of red wine and enjoy a colorful bowl of lentil soup.

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

  • To boost vegetables, a box of frozen chopped spinach may be substituted for the zucchini. And/or add 2 cups chopped kale, spinach, or mushrooms in the final 30 minutes of cooking time.
  • To reduce sodium: use a low-sodium broth, bone broth, or stock.
  • For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
  • For added nutrition: look in your fridge/garden and add any vegetables you have on hand!