My Mom’s Lentil Soup

This hearty soup is my mom’s recipe. It kind of reminds me of an Irish stew, my reason for sharing this in a series of St. Patrick’s Day recipes. You could easily eliminate the sausage and make this vegan. Either way, this soup is flavorful and feels like a hug!

My Mom’s Lentil Soup

Category: ENTREES, Soups & Stews

My Mom’s Lentil Soup


  • 1 large sausage link, cut into bite size pieces (About 2-3 cups. You can use any sausage you like. I usually use beef, but chicken sausage would well, too)
  • 2 bay leaves
  • Sea salt & pepper to taste
  • 6 cups of chicken broth
  • 1 cup lentils (I usually use green lentils)
  • 3 carrots, chopped into bite size chunks
  • 3 celery stalks, chopped
  • 1/2 onion, chopped
  • 2 medium potatoes, chopped into bite size chunks
  • Juice of 1/2 lemon
  • Chopped parsley for garnish


  1. Put everything in a large stock pot, except the potatoes & lemon.
  2. Bring to a boil and reduce to a simmer for 30-40 minutes. Add the potatoes and return to a boil. Simmer for another 15 minutes, or until the potatoes are tender.
  3. Just before serving add the lemon juice. Garnish with chopped parsley.


You could easily make this vegan, by taking out the sausage and using vegetable broth, instead of chicken broth.

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