A warm and cozy sausage lentil soup is just the thing for chilly days! This heart soup is loaded with sweet potatoes, lentils, sausage, and carrots and is gluten free and dairy free.
There’s nothing like a cozy soup on a cold day, is there? A hearty bowl of soup, some gluten free crackers, and maybe a salad – it’s the perfect healthy lunch or dinner. This sausage lentil soup is naturally gluten free, dairy free, and free of the top 8 allergens. It’s a hearty, delicious, allergy friendly soup.
This sausage lentil soup is really filling with the addition of sweet potatoes – they add fiber and a nice texture as well.
- olive oil
- sweet potatoes
If you don’t like sweet potatoes, you can do regular potatoes. And if you would prefer to leave the sausage out, you can definitely do that.
Any variety of lentils will work in this recipe, but if you use red lentils, the cooking time will be shorter and they are definitely mushier than green or black lentils.
If you don’t have lentils, you can use beans like navy beans or pinto beans.
To make this vegan, you can use vegan sausages and vegetable broth. You could also leave the sausage out – this will still be delicious!
Store leftover soup in the refrigerator in an airtight container. It should stay fresh for about 4 days.
You can freeze this soup – it should stay fresh in the freezer for up to 3 months.
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Sausage Lentil Sweet Potato Autumn Soup.
- 1 Tablespoon olive oil
- 1 onion chopped
- ½ cup baby carrots chopped
- 1 clove garlic minced
- 4 chicken sausages I used Applegate Farms Chicken Maple Breakfast Sausage
- 32 ounces chicken broth
- 1 cup green lentils
- 1 large sweet potato peeled and diced
Saute onions, carrots and garlic in olive oil, over medium heat until softened.
Add sausage, and cook, browning on all sides. Once the sauce is cooked, remove from the pot and slice. Then add the sausage pieces back to the pot.
Pour in broth, one cup water and scrape up brown bits from the bottom of the pan.
Add lentils and sweet potatoes. Bring to a boil, then reduce heat and cover. Cook on low for 30-40 minutes until lentils and sweet potatoes are tender. Check the liquid level – if it gets too low, add a ½ cup of water.
Add salt and pepper to taste. Enjoy with gluten free crackers or bread and butter.
Store leftover soup in the refrigerator. It should stay fresh for about 4 days.
You can freeze leftovers of this soup. Store in a freezer safe container or freezer bag – the soup should stay fresh frozen for about 3 months.
I used Beyond Sausages and “not chicken broth” to make this vegan, and it turned out delicious.l
One of my go-to favorite recipes
This was so good, perfect for a fall evening! I found this recipe on Pinterest, and I made it for me and my family, and my ma immediately said, “This one’s a keeper!” I doubled the ingredients, except for the sausage, and I also added a can of rinsed and drained cannellini beans. I made bread to go alongside it, and we were all happily full! Can’t wait to have some for lunch tomorrow! Thank you!
Hi Joanna, I’m so glad you enjoyed it! LOve the addition of beans. Thanks for letting me know! :)
Delicious! My picky 4 and 6 year old boys loved this. I did need to add more liquid… I think I may have cooked it too hot. Even though it was covered, all the liquid got soaked up by the lentils or evaporated. I just poured in more broth. I also dpinkled in a little Rosemary and thyme. Yummy!
I made this a few weeks ago, and am getting ready to make it again. My 2 year old loved it and so did it. It heated up very nicely during the week as well… Can’t comment on how it freezes as there were no leftovers :) Thank you…
I’m so glad that you and your 2 year old loved it! Thank you so much for letting me know! :)
Hi! If I doubled the ingredients, do you think that it would yield 8 servings? I am going to make this tonight, just need more than four servings! Looks so yummy :)
This looks delicious. I’m saving this recipe and will be making it soon. Thank you.
Kelly @ The Pretty Bee: Cooking + Creating
I hope you enjoy it, Lea!