Lentil and Sausage Soup with Sweet Potatoes and Herbs
-
Category
Soup
-
Cusine
American
What do you need?
How to make?
Ingredients
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
1 tsp. fresh thyme
5 links turkey Italian sausage
1 can petite diced tomatoes
1 or 2 large orange sweet potatoes, coarsely chopped
salt and fresh ground black pepper to taste
Directions
Heat the olive oil in the bottom of the soup pot, add the 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 turkey Italian 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. Let sausage cool and cut in half lengthwise and then slice into half moon slices. 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.