Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Flavorful, filling and nutritious, this lentil, sausage, and sweet potato soup does it all. Garnish with chopped cilantro and serve with five-grain baguette.

Recipe Summary

cook:
45 mins
total:
1 hr
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Stir in onion and cook until softened, 3 to 4 minutes. Add garlic, ginger, and chile; cook and stir for 2 minutes. Add sausage and cook, stirring constantly, until broken up and browned, about 5 minutes.

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  • Pour water, chicken stock, and coconut milk into the pot. Add sweet potato, black beans, diced tomatoes, red lentils, tomato paste, and bay leaves, stirring after each addition. Season with salt, cumin, coriander, paprika, cinnamon, and red pepper flakes.

  • Bring soup to a boil; reduce heat and simmer until sweet potato and lentils are soft, 30 to 40 minutes. Add more water if soup gets too thick.

Cook's Notes:

To customize, add more veggies such as celery and carrots. You will need to add more liquid.

If you prefer smaller bites of tomato, use crushed instead of diced. Substitute different beans, such as garbanzo, if desired.

Increase red pepper flakes or add another red chile and more seeds if you like spice.

Nutrition Facts

481 calories; protein 21.3g; carbohydrates 43.8g; fat 25.2g; cholesterol 22.3mg; sodium 1387.2mg. Full Nutrition
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