Reprinted from The Blood Type Diet Website (

Lentil Sausage Soup


Adapted from recipe of the same name by Ina Garten - Barefoot Contessa8 to 10 servings, 4 quarts

  • 1 pound green lentils
  • 1/4 cup olive oil, also for browning sausage
  • 4 cups diced yellow onions
  • 4 cups chopped leeks, white and light green parts only
  • 1 Tablespoon minced garlic
  • 1/2 Tablespoon sea salt
  • 1 Tablespoon fresh thyme leaves
  • 1 teaspoon ground cumin
  • 3 cups medium diced celery
  • 3 cups medium diced carrots
  • 3 quarts chicken broth
  • 1/4 cup no tomato sauce (recipe listed under Other)
  • 1 pound chicken sausage
  • 4 Tablespoons dry red wine
How to make it:
  1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes.
  2. Drain.
  3. Cut the chicken sausage in half lengthwise.
  4. Heat a little olive oil in skillet and brown sausage on both sides.
  5. Remove from skillet to cool and then cut in 1/3 inch slices.
  6. Add a little chicken broth to hot skillet to deglaze skillet and add to stockpot when the rest of chicken broth added.
  7. In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender.
  8. Add the celery and carrots and saute for another 10 minutes.
  9. Add the chicken broth, no tomato tomato sauce, and drained lentils, cover and bring to a boil.
  10. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings.
  11. Add the sausage and red wine and simmer until the sausage is hot.