Smoked Sausage Cabbage and Sprouted Lentil Soup

Smoked Sausage Cabbage and Sprouted Lentil Soup

Author Tempie


  • 1 tbsp . ghee or fat of choice
  • 1 medium yellow onion , diced
  • 1 cup diced celery
  • 1 cup diced carrot
  • 4 cloves of garlic , minced
  • 3 1/2 cups shredded green cabbage (or a 10 oz. bag of shredded cabbage)
  • 1 (12 or 14 oz.) package of smoked sausage or kielbasa
  • 1/4 cup stone ground mustard
  • 4 cups of chicken stock
  • 2 1/2 cups water
  • 3/4 cup sprouted green lentils (such as TruRoots brand)
  • 1 tsp dried dill or 1 tbsp fresh
  • sea salt and pepper to taste


  • Heat the oil in a 4 or 5 qt. dutch oven or soup pot. Add the onions, celery and carrots to the pot, let cook, stirring occasionally until veggies begin to soften, about 5 minutes. Add the garlic and let cook for another minute.
  • Add the cabbage to the pot, cover, let cook, stirring often, until softened, about 6 minutes.
  • Add in the sausage, mustard and dried dill. Stir in the chicken stock and lentils, bring to a boil, reduce heat, and let simmer, partially covered, until vegetables and lentils are tender, about thirty minutes. Check seasonings and add salt and pepper to taste.


Smoked Sausage can vary in saltiness, I prefer to wait until the end of the cook time to add salt.