Lentil-Linguisa Soup

Notes: You can also use Beluga, Eston, or Le Puy lentils.

Yield: Makes 2 quarts; 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 471
  • Calories from fat: 40%
  • Protein: 29g
  • Fat: 21g
  • Saturated fat: 7.3g
  • Carbohydrate: 43g
  • Fiber: 8g
  • Sodium: 1148mg
  • Cholesterol: 51mg


  • 1 pound linguisa (Portuguese) or kielbasa (Polish) sausages
  • Olive oil (optional)
  • 2 onions (1 lb. total), peeled and thinly sliced
  • 1 1/2 tablespoons minced garlic
  • 1 1/2 teaspoons cumin seeds
  • 2 dried bay leaves
  • 3 cups fat-skimmed reduced-sodium chicken broth
  • 1 1/2 cups dried Pardina lentils (12 oz.; see notes), sorted and rinsed
  • 1 1/4 cups dry red wine
  • 1/3 cup chopped parsley
  • 1/2 to 1 teaspoon hot sauce
  • Salt


  1. 1. Cut sausages crosswise into 1/2-inch-thick slices. In a 5- to 6-quart pan over medium-high heat, stir sausages often until browned, 8 to 10 minutes. With a slotted spoon, transfer slices to paper towels to drain. Discard all but 2 tablespoons of the fat in pan, or, if needed, add olive oil to make this amount.
  2. 2. Add onions and garlic to pan. Stir often over medium-high heat until limp, about 8 minutes. Add cumin and bay leaves; stir for 1 minute. Add broth, 1 cup water, sausages, and lentils. Bring to a boil over high heat; reduce heat, cover, and simmer 25 minutes, stirring occasionally.
  3. 3. Stir in wine. Simmer, covered, until lentils are tender to bite, 5 to 20 minutes longer. Uncover and boil, stirring often, until soup is reduced to 2 quarts, about 5 minutes. Stir in parsley and hot sauce to taste. Ladle into bowls. Add salt to taste.
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