Lentil, Chicken Sausage, and Sweet Potato Soup

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

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 481 Calories

Ingredients

• ½ teaspoon ground cinnamon
• 1 ½ teaspoons salt
• ½ teaspoon paprika
• 1 teaspoon grated fresh ginger
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons tomato paste
• ½ teaspoon red pepper flakes
• 1 teaspoon ground coriander
• 2 tablespoons extra-virgin olive oil
• 1 (13.5 ounce) can coconut milk
• 1 medium yellow onion, diced
• 3 cups water, or more as needed
• 1 (15.5 ounce) can black beans
• 1 (14.5 ounce) can petite diced tomatoes, drained
• 1 large sweet potato, cubed
• 2 cups unsalted chicken stock
• 1 tablespoon freshly minced garlic
• 1 red chile pepper, seeded and diced
• 1 pound mild Italian chicken sausage, casings removed
• 1 cup red lentils, rinsed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.