Apple, Sausage & Lentil Soup

Apple, Sausage & Lentil Soup

This soup presents a delicate balance of sweet, tangy, and savory flavors, and is substantial enough to be a standalone dinner. Inspired by a recipe appearing in The New York Times.


  • 2 tbsp butter

  • 1 yellow onion, chopped

  • 6 cloves garlic, minced

  • salt/pepper

  • 2 honeycrisp apples, chopped

  • 3 celery stalks, chopped

  • 1 tsp sage, fresh chopped or dried

  • 3 sprigs thyme leaves, minced

  • 12 oz hard apple cider, dry

  • 3/4 lb smoked sausage

  • 1 1/2 cups small green lentils, dried

  • 1/2 nut fresh grated nutmeg

  • 2 tsp apple cider vinegar

  • 1/4 cup sour cream

  • 2 tsp dijon mustard

  • scallions chopped, for garnish


  • Saute onion and garlic in butter in a large dutch oven or stainless steel stock pot, season with salt and pepper
  • Add half of the apples, along with celery, sage, and thyme, cook until soft
  • Deglaze with cider, then add sausage, lentils, nutmeg, and 4 cups water, bring to a boil
  • Simmer for 40 minutes or until lentils are properly cooked
  • Stir in vinegar, taste and adjust salt and acid levels
  • Mix in sour cream and mustard before serving
  • Top with remaining apples and scallions


  • Don’t use cider you would not enjoy drinking. Polish or andouille sausage work well.
Published on by

Leave a Reply