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Home » Soup » Sausage Lentil Sweet Potato Autumn Soup.

Sausage Lentil Sweet Potato Autumn Soup.

Oct 19, 2013 · Modified: May 1, 2022 by Kelly Roenicke · 11 Comments

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This sausage lentil soup is the perfect cozy recipe for a chilly day! Gluten free and allergy friendly soup recipe.

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. 

simple sausage lentil soup

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.

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  • Ingredients
  • Substitutions
  • Storage
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sausage lentil soup recipe

This sausage lentil soup is really filling with the addition of sweet potatoes – they add fiber and a nice texture as well.

Ingredients

  • olive oil
  • onions
  • carrots
  • garlic
  • sausage
  • broth
  • sweet potatoes
  • lentils

Substitutions

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!

gluten free sausage lentil sweet potato soup in a green bowl

Storage

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.

More Soup Recipes

  • Butternut Squash Soup
  • Slow Cooker Chicken Rice Soup
  • 20 Minute Creamy Tomato Soup

Disclosure: This post contains affiliate links.

Recipe

lentil sausage soup
5 from 2 votes
Print

Sausage Lentil Sweet Potato Autumn Soup.

Sausage lentil soup is hearty and healthy – perfect for a fall or winter meal!
Course Soup
Cuisine Dairy Free, gluten free
Keyword comfort food, easy
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 416 kcal
Author Kelly Roenicke

Ingredients

  • 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
US Customary – Metric

Instructions

  1. Saute onions, carrots and garlic in olive oil, over medium heat until softened.
  2. 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.
  3. Pour in broth, one cup water and scrape up brown bits from the bottom of the pan.
  4. 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.
  5. Add salt and pepper to taste. Enjoy with gluten free crackers or bread and butter.

Recipe Notes

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.

Nutrition Facts
Sausage Lentil Sweet Potato Autumn Soup.
Amount per Serving
Calories
416
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
60
mg
20
%
Sodium
 
1733
mg
75
%
Potassium
 
798
mg
23
%
Carbohydrates
 
42
g
14
%
Fiber
 
15
g
63
%
Sugar
 
5
g
6
%
Protein
 
26
g
52
%
Vitamin A
 
7135
IU
143
%
Vitamin C
 
22.5
mg
27
%
Calcium
 
60
mg
6
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« Dairy Free Creamy Tuna Noodles and Cheese Sauce.
Peanut Butter Chocolate Chip Cookies (Gluten Free, Vegan). »

Filed Under: Dairy Free, food, Gluten Free, Nut Free, Recipes, Soup, Vegan Tagged With: 31 days of comfort food, Dairy Free, Egg Free, Fish Free, Gluten Free, Grain Free, Mustard Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Laura

    December 09, 2019 at 2:13 am

    5 stars
    I used Beyond Sausages and “not chicken broth” to make this vegan, and it turned out delicious.l

    Reply
  2. Darryl

    November 05, 2018 at 3:13 pm

    5 stars
    One of my go-to favorite recipes

    Reply
  3. Joanna

    October 07, 2015 at 10:08 pm

    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!

    Reply
    • Kelly

      October 09, 2015 at 7:42 pm

      Hi Joanna, I’m so glad you enjoyed it! LOve the addition of beans. Thanks for letting me know! :)

      Reply
  4. Alyssa Gosselin

    November 24, 2014 at 7:52 pm

    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!

    Reply
  5. Christine

    October 31, 2014 at 1:18 pm

    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…

    Reply
    • Kelly

      November 03, 2014 at 11:56 pm

      I’m so glad that you and your 2 year old loved it! Thank you so much for letting me know! :)

      Reply
  6. Holly

    October 15, 2014 at 11:35 am

    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 :)

    Reply
  7. Lea

    October 20, 2013 at 11:18 am

    This looks delicious. I’m saving this recipe and will be making it soon. Thank you.

    Reply
    • Kelly @ The Pretty Bee: Cooking + Creating

      October 22, 2013 at 2:44 pm

      I hope you enjoy it, Lea!

      Reply

Trackbacks

  1. Can I borrow an hour? (Or three?) | says:
    February 25, 2015 at 5:18 pm

    […] loved.  The first was a Sausage, Lentil & Sweet Potato Soup.  I found the recipe over at The Pretty Bee.  I did make a few adjustments but it was still pretty close to the original recipe.  I […]

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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