Lentil and Sausage Soup
Lentil and Sausage Soup - Lentil and sausage are heavenly together. It's a delicious combination, one of those flavor profiles that fit just right!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
- 1 cup red lentils
- 1 yam peeled & diced
- 1 pound mild Italian sausage
- 1 yellow onion peeled and diced
- 1 clove garlic peeled and finely diced
- 1 cup frozen peas
- 4 cups chicken stock
- 1-2 cups water
- 1 teaspoon salt
- 1/2 teaspoon pepper
Brown the sausage in your stock pot over medium heat. Get a good sear on both sides, cut it into small bite sized pieces. 8-10 minutes
While the sausage is browning, chop the onion and peel and dice the yam into small half inch pieces. Also mince the garlic and set aside.
When the sausage is browned, remove from the stockpot to a plate and set aside. If you need additional oil in the stock pot, add 1 tablespoon olive oil and then the onion & yam and sauté for about 5 minutes, season with salt & pepper. Add the garlic & sauté another minute before adding back in the sausage. Add the chicken stock and 1 cup of water. Loosen all the brown bits in the bottom of the pan by scraping them with your spoon. Give everything a good stir.
Increase the heat to medium high and bring it to a boil. Reduce to a simmer and continue to cook for about 20-25 minutes or until the lentils and yams are cooked. Keep an eye on the soup and stir it a couple of times. If the soup is too thick, add in an additional cup of water.
Add in the peas just before serving and stir well. They will heat thru heat thru immediately and the soup will be ready to serve.
Calories: 503kcal | Carbohydrates: 48g | Protein: 25g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 1109mg | Potassium: 1298mg | Fiber: 13g | Sugar: 5g | Vitamin A: 350IU | Vitamin C: 25.3mg | Calcium: 51mg | Iron: 4.2mg