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Sausage, Lentil and Barley Soup


2 tsp (10 mL) canola oil
2 mild or hot Italian sausages
5 celery stalks, including leaves
1/3 cup (75 mL) pot or pearl barley
1/3 cup (75 mL) dried green lentils
8 cups (2 L) low salt chicken broth (2 (900 mL) cartons) or water
ΒΌ tsp (1 mL) pepper

In a large saucepan, heat oil. Squeeze sausage out of its casing into the saucepan and cook, breaking up with a spoon, until no longer pink. Chop the celery, including leaves, and add to sausage. Cook, stirring, for 5 minutes. Stir in barley, lentils and broth or water. Bring to a boil. Reduce heat, cover and simmer for 45 minutes, until barley and lentils are tender. Season with pepper to taste.

Makes 6 servings.

Nutritional Information (per serving):

Calories: 171
Protein: 14 g
Carbohydrate: 17 g
Fibre: 4 g
Sugars: 3 g
Fat: 6 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 23 mg
Sodium: 395 mg
Potassium: 204 mg