Sausage Lentil Sweet Potato Autumn Soup.
Sausage lentil soup is hearty and healthy - perfect for a fall or winter meal!
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
Instructions
- 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.
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
Calories: 416kcalCarbohydrates: 42gProtein: 26gFat: 16gSaturated Fat: 3gCholesterol: 60mgSodium: 1733mgPotassium: 798mgFiber: 15gSugar: 5gVitamin A: 7135IUVitamin C: 22.5mgCalcium: 60mgIron: 5mg
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