Lentil Soup with Venison and Sausage

Lentil soup with venison and sausage would probably have been a “big time” favorite meal for Isaac of the Bible. Esau gave up his birthright to his brother Jacob over lentil soup, and Isaac asked Esau to “take thy weapons, thy quiver, and thy bow, and go out to the field, and take me some venison; And make me savoury meat, such as I love….”.

Love is a mighty powerful word. I understand this, though. Venison is one of my most beloved food groups, too! I am with Isaac! And it’s no wonder that lentils are one of the oldest recorded meals, dating back to ancient Babylon. Put these two superfoods together, and you have a hearty and delicious meal.

This lentil soup with venison is a scrumptious one-pot meal that is healthy and extraordinarily packed with flavor. Lentils’ flavor is so incredible that they don’t need a lot of added salt like other beans do.  

Healthwise, lentils have a high fiber content and may lower cholesterol as well as keep blood sugar levels regulated. How can you go wrong?

I am always looking for full flavor, simple, quick ways to prepare a meal, and this recipe is a winner on all counts.  It’s a favorite in our house, and I hope will become a favorite in your house as well!


Venison, Sausage, and Lentil Soup

This lentil soup with venison and sausage is a favorite in our house. I hope will become a favorite in your house as well!
5 from 1 vote
Course Soup
Cuisine American


  • 3 Tablespoons butter
  • 1 pound venison stew meat, cut into 1/2-inch pieces
  • 1 pound nitrate-free link sausage, sliced into 1/2 inch rounds
  • 1 Vidalia onion chopped
  • 3 carrots, roughly chopped
  • 1 bell pepper chopped
  • 2 cloves garlic minced
  • 1 Tablespoon fresh thyme
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon cumin
  • 1 pound of lentils
  • 6 cups water
  • 3 cups beef broth


  • Heat butter in a large stockpot.  Brown venison and sausage in batches and remove from the pot.
  • Sauté onion, carrots, and bell pepper in the pan for about 4-5 minutes then add the garlic and cook 1 minute more.
  • Add thyme, salt, pepper, cumin, lentils, water, and beef broth.  Add the venison and sausage back to the pot.  Bring mixture to a boil.  Once it reaches a boil, turn the heat to low.  Cook for 1 hour or until lentils are cooked through.  If soup becomes too dry, add a little extra water during the cooking process.
  • Serve with your favorite crusty bread. Enjoy and Happy Cooking!
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  1. On the article about braising venison, you say to keep the temperature low – between 131 and 149. Does that apply here too? And to other venison recipes when using a less than tender cut? What about “bringing it to a boil”?

    1. Stacy Harris says:

      Hi Barbara! I bring it to a boil, but immediately lower the heat to the braising temperature trying to maintain between 131 and 149 degrees F. Bringing it to a boil just gets the process going and I haven’t seen any problem with that at all. As the soup simmers, it will relax the muscle fiber and connective tissue which will result in fabulous tenderness. Happy Cooking!

    1. That makes my day. Thank you for letting me know!!

  2. Terry Sulsar says:

    Have you tried this with chicken?

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