Lentil and Sausage (or not) Soup - Pantry Friendly

Yield 6-8 servings



  1. In a medium size pot, place the lentils, broth, water, onion flakes, oregano, bay leaf, salt and pepper.
  2. Over medium heat, bring the lentils to a low boil over medium heat. Once boiling, reduce to a low simmer and cook until lentils are tender (about 20-30 minutes). SEE NOTES.
  3. When the lentils are tender, stir in the frozen vegetables and if using, the cooked sausage. Bring to a low boil and heat until the veggies are hot. Taste and add more salt or pepper if desired. Remove from heat and serve immediately.


  • * If you don’t have the bay leaves skip them. If you don’t have onion flakes, use 1 small onion, chopped.
  • Depending on the type of lentil you use the cooking time can be longer or shorter. Check for tenderness. I used French lentils which take longer to cook. Regular brown lentils will cook more quickly.
  • If you have extra veggies, such as chopped green or red pepper or a few leaves of kale go ahead and add them in Step 1. If you have fresh washed spinach, add that in Step 3.
  • Store leftover soup in the refrigerator for up to three days or freeze for up to six months.

Recipe by Empty Nest Eats at