Lentil and Sausage Soup with Sweet Potatoes
This tasty Lentil and Sausage Soup with Sweet Potatoes was created when I found some leftovers in the fridge and turned them into soup! And if you like these ingredients you’re going to love this easy soup recipe!
It was hot and sunny in Utah when I left for Thailand, and I thought maybe I’d have to save these new photos for Lentil and Sausage Soup with Sweet Potatoes and Herbs and update the recipe in the fall. Now I’m home from the trip and it’s cold and rainy here. And am I ever happy to be home, after getting bronchitis and having to stay several extra days in a hotel in Bangkok trying to get well enough to fly! So it’s definitely soup weather for me today, for more reasons than one.
I’m not back to feeling that good yet, but the post with 11 Favorite Recipes with Thai Flavors was up on the blog for days when I got stuck in Thailand, so I want to get something new posted before my jet-lag kicks in and I have to take a nap! It will probably take me a few more days to recover, but when I do I promise to share some photos and thoughts from the trip.
This soup is one that I first made back in 2007 when I was just starting to like sweet potatoes. It’s one of those soup recipes I just made up as I went along, and luckily I wrote down the recipe because it turned out to be a winner. Originally I roasted the sausage but when I updated the recipe for better photos I decided browning it in a frying pan would be an improvement because then you could deglaze than pan with extra water and add that delicious liquid to the soup. If you like lentils and sweet potatoes this soup is really tasty; enjoy!
How to Make Lentil and Sausage Soup with Sweet Potatoes:
(Scroll down for complete recipe with nutritional information.)
- Chop up an onion and saute in olive oil, adding the chopped herbs for the last minute you’re cooking the onion.
- Then add chicken stock and lentils and simmer 30 minutes.
- While lentils are cooking, brown the turkey Italian sausage well.
- I like to brown the outside, then cool enough to cut it into half-moon slices and brown again, because the browning adds so much flavor, but you can just brown and slice if you’re rushed for time.
- Deglaze the pan with some water, scraping off the bits of sausage, and add to the soup.
- Once the lentils have cooked about 30 minutes, add the browned sausage pieces, a can of petite-dice tomatoes with juice, and the chopped sweet potatoes and cook at a very low simmer about 60 minutes more.
- Season soup with salt and fresh-ground black pepper and serve hot.
Make it a Meal:
A great side dish for this lentil soup would be Arugula and Gorgonzola Salad with Balsamic Vinaigrette.
More Soup with Lentils:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 1 large onion, chopped
- 2 tsp. + 2 tsp. olive oil
- 6 cups chicken stock
- 2 cups water, plus more water as needed to deglaze the pan or thin the soup after soup simmers
- 1 cup brown lentils
- 1 T finely chopped fresh sage (see notes)
- 1 tsp. fresh thyme (see notes)
- one 19.5 oz. package turkey Italian sausage (see notes)
- 1 can (14.5 oz.) petite diced tomatoes
- 2 large orange sweet potatoes, coarsely chopped (see notes)
- salt and fresh ground black pepper to taste
- Heat the olive oil in the bottom of the soup pot, add the chopped onion, and cook over medium-high heat for about 5 minutes, until the onion has softened.
- Add the sage and thyme and cook a minute or two more.
- Add chicken stock, water, and lentils and simmer over low heat while you cook the sausage and chop the sweet potato.
- Heat the other 2 tsp. olive oil to medium-high in a frying pan big enough to hold the sausage. Add sausage and brown the outside well. (Don’t rush this step, browning adds flavor.)
- Let sausage cool and cut in half lengthwise and then slice into half moon slices.
- I like to put the cut pieces back in the frying pan again and brown the cut edges, but that’s completely optional.
- Add about 1/2 cup of water to the pan and scrape up the browned bits from the sausage and add that liquid to the soup.
- Peel the sweet potatoes and chop into medium-sized pieces.
- After the lentils have cooked for 30 minutes, add browned sausage, canned tomatoes with juice, and chopped sweet potatoes and cook at a very low simmer about 60 minutes more, or until sweet potatoes are soft and starting to dissolve into the soup.
- Season soup with salt and fresh ground black pepper and serve hot.
If you don't have fresh sage you can use frozen sage or dried sage; if using dried sage use only 1/2 T. If you don't have fresh thyme you can use frozen thyme or dried thyme; if using dried thyme use only 1/2 tsp. I used my favorite turkey Italian sausage, but use pork sausage if you prefer.
Orange sweet potatoes are often called yams or sweet yams in U.S. grocery stores. If you want a lower-carb version you can reduce the amount of sweet potato.
Recipe created by Kalyn.
Amount Per Serving: Calories: 411Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 100mgSodium: 1423mgCarbohydrates: 33gFiber: 6gSugar: 13gProtein: 35g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet Low-Glycemic Diet / South Beach Diet Suggestions:
Lentil and Sausage Soup with Sweet Potatoes would be good for phase two of the original South Beach Diet. Lentils and sweet potatoes are both relatively high in carbs, so this is not suitable for low-carb diets, but you could reduce the carbs in this recipe by using more sausage and less lentils and sweet potatoes.
Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.