Simple Lentil Soup Recipe with Sausage, Sweet Potato & Spinach
Smoky turkey sausage, tender brown lentils, sweet potato, and spinach come together in one pot for a simple lentil soup that's hearty, savory, and on the table in under an hour. No browning and no long spice list, just 10 minutes of prep and a cozy bowl your family will ask for again.
Servings: 8 servings
Calories: 349kcal
Equipment
Ingredients
- 1 pound brown lentils
- 1 onion chopped
- 2 tablespoons olive oil
- 2 cloves garlic chopped
- 1 sweet potato peeled and chopped
- 2 cups baby spinach
- 13 ounces turkey smoked sausage sliced
- 8 cups chicken broth or vegetable broth
- 2 bay leaves
- S & P to taste
Instructions
- Saute onions in the oil until wilted. Add the garlic and saute for another minute.
- Add the potato and saute for another 2 minutes.
- Add the lentils, sausage, spinach, broth, and bay leaves.
- Bring to a boil then simmer for 40 minutes covered.
- S & P to taste. Remove the bay leaf and serve.
Notes
Brown lentils work best in this soup because they soften without falling apart. There's no need to soak them. Just rinse them and pick out any small stones.
Choose a fully cooked smoked sausage so it can go straight into the pot. Bone broth adds the most depth, while vegetable broth keeps the soup vegetarian.
Vegetarian Version
Leave out the sausage and use vegetable broth. Stir in a pinch of smoked paprika with the garlic to bring back the smoky flavor. Cooking Tips
Taste before adding any salt, since the sausage and broth are already well seasoned. The soup thickens as it sits, so loosen it with extra broth whenever needed. Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months, then reheat on the stove with a splash of broth. Serving
Add a splash of red wine vinegar to each bowl for a brighter finish.
Leave out the sausage and use vegetable broth. Stir in a pinch of smoked paprika with the garlic to bring back the smoky flavor. Cooking Tips
Taste before adding any salt, since the sausage and broth are already well seasoned. The soup thickens as it sits, so loosen it with extra broth whenever needed. Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months, then reheat on the stove with a splash of broth. Serving
Add a splash of red wine vinegar to each bowl for a brighter finish.
Nutrition
Calories: 349kcal | Carbohydrates: 43g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 1171mg | Potassium: 865mg | Fiber: 19g | Sugar: 4g | Vitamin A: 4774IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 5mg
