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Puy Lentil, Savoy Cabbage, Sausage Soup


Puy Lentil, Savoy Cabbage, Saugage Soup

Prep Time:

Cook Time:

4-6 persons

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The weather is getting so cold lately that I need to put my socks on all the time. This year is colder than last. It snowed slightly on the 28th October. It was pretty unusual (for me) to see snow in October as it’s usually in either December or January. It got me thinking that the weather is changing.

Again, I really would appreciate something that can warm me up quickly and give me energy at the same time. At this time of the year, it’s very easy to catch cold as a result of windy, rainy and cold nights. Eating the right food is really important. Another soup or one-pot becomes my choice without much hesitation.

So, I decided to make a big pot of rustic soup. Green lentils or Puy lentils are great to make soup. Puy lentils are great source of fiber in lowering cholesterol. Puy lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein-all with virtually no fat!

Apart from Puy lentils, I have chosen savoy cabbage and sausages as the main ingredients too. So, that makes the name Puy lentil, savoy cabbage, sausage soup. To add some sweetness to the soup, I have added carrots too. This soup is very filling. The beauty of this soup is that you can have it as your main meal, accompanied with some bread. Puy lentil, savouy cabbage, sausage soup is so full of flavours and characters! Also, it lasts for 2 meals.

So, this is another of my one-pot cooking – always tastes better the next day. Enjoy! 🙂

Puy Lentil, Savoy Cabbage, Saugage Soup

Prep Time:

Cook Time:

4-6 persons


For the Puy Lentil, Savoy Cabbage, Saugage Soup:

1 tbsp olive oil
2 onions, peeled and chopped
2 garlic cloves
150g bacon, diced
6 carrots, peeled and cut into chunks
200g puy lentils/green lentils, soaked
2l vegetable stock
half of small savoy cabbage, sliced
8 sausages

salt and pepper
1 tsp mixed herbs


1. Heat a pot with olive oil over medium heat. Add the onions and garlic, cook for 2-3 minutes until softened.

2. Then, add the bacon and cook for 3-4 minutes or until brown. Put the carrots, stir and cook for 5 minutes. Add the puy lentils, stir and cook for 5 minutes.

3. Pour in the vegetable stock and bring to the boil. Put the lid on and turn to medium heat. Cook for about 45 minutes – 1 hour or until the lentils become soft.

4. Meanwhile, in a pan over medium heat, fry the sausages until brown.

5. Add in the savoy cabbage to the pot after 30 minutes into the cooking. Stir and mix well. Then, add the sausages and mix with the rest of the ingredients.


  • You have a beautiful blog and this is a very yummy looking recipe. The last time I made this, my father in law asked, “What are these nut things in the soup?” I had to reply, “Lentils”.

  • Hello LMT,
    Thanks for sharing this recipe-I enjoy hearty soup like this too in the winter. Do you think using regular cabbage is possible in place of the savoy cabbage-just in case SC is not available in my supermarket.

  • Joie de vivre,
    Thank you for dropping by and your compliment! Did your father in law like lentils?

    Banana blossom,
    It’s my pleasure to share this! It’s definitely the kind of food I appreciate during these cold days too. I don’t think it shouldn’t be any problems to use the normal cabbage. I think that will add great sweetness to the soup!

  • limpepsi says:

    I love soup especially when I stay in Norway now.
    This recipe is interesting. How long do you need soak lentils?

  • limpepsi,
    I could imagine that Norway is far more colder than the UK!
    As to how long to soak the lentils – actually, I soaked mine for only 10 minutes or so. I rinsed them before. It says on the packet that I don’t have to soak but just rinse. But, I thought I wanted to speed up the cooking time by soaking the grains so that they will get soften easily.

    As for Chana Dal (yellow lentils), then the soaking time could be 1 hour or more in warm water.

    Anyway, try to check the packet’s instruction and see what they say. If you prefer to soak them before cooking (like me) then, soak for 10 – 15 minutes should be enough.

  • I hate cold weather, even though the winter in SoCal is so mild. I just hate sweater and jacket and all wrapped up. But soups are great for winter though. 🙂

  • kyh says:

    those look yummy! but i can’t eat. haha. nonetheless, the photos are so well composed! may I know which camera r u using?

  • lk says:

    Award your luvly soup with 3H “Hearty, homely & healthy”. 🙂

  • tigerfish says:

    I would love to try your soup. But can’t get good quality sausages here.

  • Erik says:

    I love using sausages in soup…they add so much flavor so easily!

  • Rasa Malaysia,
    I dislikes cold weather now. I do appreciate sun more!!

    I just learnt that you are vegetarian and you’re from Kedah! We are from the same state! I reckon you can still do this recipe but don’t put bacon and sausages. You can put other root vegs to make it more interesting too! I use Nikon D40 at the moment.

    Thank you! I love the 3H award 🙂 Very meaningful!!

    Where do you live at the moment? Is there no way to get sausages from delicatessen or butchery?

    Thank you! I am totally with you that sausages add so much flavour!! Thanks for the link, I will visit soup recipes 🙂

  • looks mouthwatering and what's more important – healthy! I'm no cook, but I feel sure that i'll succeed preparing this dish. hope my family will enjoy it:)

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