Lentil Soup With Smoked Sausage and Apples

PUBLISHED ON: 11.25.2023

If you celebrate Thanksgiving, I hope it was a wonderful day with family and friends with plenty of good food.

As the holiday season kicks off, a hearty lentil soup with plenty of cool weather goodness, is a good option. This soup can be put together in a few minutes and within the hour be ready to serve. Most of the hour will be spent simmering on the stove.

There’s no such thing as too many easy ‘go to’ recipes that check off the list of healthy, hearty and delicious.

Lentil Soup With Smoked Sausage and Apples
Recipe from New York Times


2 Tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
2 tart-firm apples, such as Honeycrisp, peeled and diced
3 celery stalks, chopped into 1/2-inch pieces
6 garlic cloves, finely chopped
1 fresh sage sprig, leaves chopped or 1/2 teaspoon dried sage
1 fresh thyme sprig, leaves chopped, or 1/2 teaspoon dried thyme
1-1/2 cups/12 ounces dry hard cider
3/4 pound smoked sausage, such as kielbasa or Andouille, sliced into 1/2 slices
1-1/2 cups/10 ounces dried small lentils
1/4 teaspoon ground nutmeg
2 teaspoons cider vinegar
1/4 cup sour cream
2 teaspoons Dijon mustard
4-6 scallions, thinly sliced for garnish

Melt the butter in a large Dutch oven over medium high heat. Add the onion, season with salt and cook, stirring, until the onion is translucent, about 5 minutes. Add the half of the chopped apples, and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes.

Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Add the sausage, lentils, nutmeg, and 4 cups water to the pot. Season with 1 teaspoon salt and a generous amount of pepper. Let the soup come to a boil, then decrease the heat to maintain a low simmer. Cover the pot and cook until the lentils are tender, 35 to 40 minutes.

Just before you are ready to eat, add the vinegar. Stir together the sour cream and mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apples.

Note: Any sparkling or still dry cider works well. You can substitute dry white wine with a little bit of apple juice. A non-alcoholic version, use chicken or vegetable stock and increase the vinegar at the end for tartness.

  • A very interesting recipe! I love lentils, but I’ve never made them with apples. The apples on top are an interesting addition.

    • Like the recipe. Made one similar to yours about a month ago. I added carrots but no apple, however next time the apples seem like a better addition.

  • It looks hearty, warming and so comforting!

  • lentils are fabulous. such a hearty and warming soup or stew. Apples sound like a great addition.

  • I enjoy lentil soup but never thought of adding apples – very interesting.

  • I make lentil soup often, but never added apple to it. It sounds so interesting. I’ll give it a try next time. 🙂

  • I love lentil soups – always so hearty, earthy, and delicious. And this one? Oh yeah! Some great flavours are going on here; I particularly love the addition of smoked sausage and apple cider. This must be soooo good!

  • Delicious! I’ll have to have it five more times soon to get rid of the cider 6-pack. Don’t mind at all!

  • What a cool coincidence. I was just reading a kielbasa and lentils recipe last week. I didn’t realize that keilbasa and lentils were a thing. But I can see why they would be. Your soup sounds marvelous. I’ve never had apple in a soup!

  • This sounds like a fantastic soup! As we head into these colder months, we’re always on the lookout for soup recipes – chicken noodle soup is great and all, but you gotta mix it up! I love the sound of the apples in this along with the smoked sausage. Yum!!

  • Great cooks do think alike! Lovely stew and so different from my recipe – I wonder how I missed this post as I do follow you. Thanks for the recipe – I will be anxious to try it 🙂

  • A lovely variation on a traditional lentil soup. Love the addition of the smoked sausage and apple!

  • I put apples in with pork and sauerkraut but I’ve never thought to put them in with any kind of beans. Something new to try, thanks for the inspiration.

  • I love that you garnish this with fresh apple (in addition to using apples in the soup). I would love that crunch!

  • This looks like a delicious and hearty soup for a chilly autumn night, Velva!! We love lentils in this house, this will be an exciting new recipe for us to try soon. Our chilly weather is only just now getting here. We do fall and and fall colors in December in Texas lol

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