Monday, November 12, 2007

Lentil and Sausage Soup Recipe with Sweet Potatoes and Herbs

Lentil and Sausage Soup with Sweet PotatoesI've been focusing on Thanksgiving lately, and when I started testing Thanksgiving Recipes, I had no idea that it would be mainly different types of roasted vegetables that would really get my attention this year. I think it's safe to say I love roasted vegetables, pretty much no matter what vegetable you pick. There are a couple more delicious roasted vegetable options for Thanksgiving coming up, but I decided I better take a break from Thanksgiving food and post something else, just so people don't wonder if I'm living solely on vegetables around here!

As much as I love to make roasted vegetables (and salads!) that's how much I also love to make soup. If you're a person who doesn't have much appreciation for cold weather (see how nicely I said that) living in a place like Utah where it can get pretty cold, it's natural to love eating soup when the winter months hit. One of my favorite things to do is see what's in the fridge or freezer, and turn it into a new recipe for soup. That's how this recipe came about, and it was definitely a success. Putting in the sweet potatoes was a last minute decision, inspired by some strips of cut sweet potatoes in the fridge that never got turned into Sweet Potato Fries. Sweet potatoes in soup, oh yeah! Watch for more sweet potatoes added to soups around here this winter.


Lentil and Roasted Sausage Soup Recipe with Sweet Potatoes and Herbs
(Makes about 6 servings, recipe created by Kalyn)

Ingredients:
1 lb. raw sausage links (I used Colosimo's Tuscan Sausage, a local Utah product, but any sausage with some garlic in the flavor will work in this soup)
1/2 cup chopped celery
1/2 cup chopped onion
2 tsp. olive oil
6 cups chicken stock
1 cup brown lentils
1 T chopped fresh sage (I used frozen sage, if using dried sage use 1/2 T)
1 tsp. fresh thyme (I used frozen thyme, if using dried thyme use 1/2 tsp.)
1 can diced tomatoes (I like Muir Glen organic canned tomatoes)
2 cups water, plus more water as needed after soup simmers
1 cup coarsely chopped orange sweet potato (1 large sweet potato, often called "yams" or "sweet yams" in U.S. grocery stores)
salt and fresh ground black pepper to taste

Instructions:
Preheat oven or toaster oven to 400F and roast sausage about 40 minutes, or until slightly brown and skin is crisp. Let cool, then cut into half lengthwise and then into slices. (You can also cook the sausage in a pan on top of the stove. I like roasting it because the fat cooks out and the slightly-crisp skin keeps the sausage chewy in the soup, which I like.)

While sausage roasts, heat olive oil in heavy soup pot, then saute celery and onions for about 5 minutes. Add chicken stock, lentils, sage, thyme, and a bit of fresh ground black pepper, and simmer at very low heat for 30 minutes.

After 30 minutes, add canned tomatoes, chopped sweet potatoes, and cut sausage pieces and cook at a very low simmer about 60 minutes more. Season soup with salt and fresh ground black pepper and serve hot.

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South Beach Suggestions:
This soup would be good for phase two of the South Beach Diet. It would make a great dinner with Arugula and Gorgonzola Salad with Balsamic Vinaigrette. Lentils are considered a "good carb" and are acceptable for phase one, so you could make this a phase one dish by leaving out the sweet potatoes.

More Soup with Lentils:
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
Steve's Lentil Soup (Inspired by Farmgirl)
Lentil and Sausage Soup with Cabbage
Lentil Soup with Smoked Turkey from Seriously Good
One-of-Everything Lentil Soup from The Perfect Pantry
Use It or Lose It Lentil and Escarole Soup from Farmgirl Fare
Lentil Soup with Pennette and Sausage from What Did You Eat
Orange Lentil Soup with Curry Powder and Spinach from Avenue Food
Turkish Red Lentil Soup from Almost Turkish Recipes
Turkish Red Lentil Soup with Urfa-Biber Mint Sizzle from Habeas Brulee
Curried Lentil Soup with Chicken from Blue Kitchen
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16 comments:

  1. Oh this looks tremendous! I love sausage and I love lentils - and the weather is much chillier now than last week. Plus I feel a bit sniffly and sorry for myself today, so this looks double tempting!

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  2. Jeanne, me too. Wish we could just stay home from work and eat soup, don't you?

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  3. Very interesting how this color (sweet potato, squashs) seems to be dominating lots of posts these days.
    Yes lentils - I think I have some needing to become soup! Thanks Kalyn, again.

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  4. I love lentil soups. The sweet potatoes seem right for that soup..., especially with the sausage. I'm with you on making soup in winter. I could easily live on it...actually, I do have it for lunch most days!

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  5. I am loving your blog. I started SBD 2 weeks ago and have lost 11 lbs. It's so great to find new recipes. Thank you so much.

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  6. Tanna, you're right, it's everywhere. I love them all.

    Katie, me too. Lentils are so comforting for some reason! (And very SB friendly too!)

    Ta, thanks for sharing your South Beach success with us, and congratulations! Glad to hear you are enjoying the blog.

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  7. This soup sounds good. Sausage and sweet potatoes sound like a nice combo. I keep meaning to try lentils again...

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  8. I made this soup today and it was delicious. I did make one adddition. When we were on a cruise recently we had a soup similar to this that included okra. So I tossed in about a cup of frozen sliced okra. This recipe is going into the "make again" file. Thanks, Kalyn--Jancd

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  9. The thing I love about lentil soup is that everyone has a favorite version, and no two are exactly the same. This looks delicious and incorporates sweet potatoes, which I've promised to eat more often in the coming year.

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  10. Thank you thank you! I've been looking for something yummy to make with sweet potatoes! Just the ticket :-)

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  11. Now that it's fall I've been on a total sweet potato kick. Broken only by an occasional foray into squash. I made your Sweet Potato Fries recipe last week, and in the past week have made it twice again since that first time. Mmmmmmmmm...it is excellent!
    Thanks!

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  12. Diane, so glad to hear you liked the sweet potato fries recipe so much, especially since I've giving everyone at my school a little packet of that spice mix for Christmas. (Now we will see if any of them find this comment before then! I know some of them read the blog, but I doubt they read the comments.)

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  13. I kind of combined this soup with the Lentil and Ground Beef Soup recipe you posted around the same time. I basically used ground turkey instead of the sausage and used half beef broth (sadly, from a can -- but the chicken stock was homemade!). It was very easy and came out with a really nice, mellow flavor. Good comfort food that's actually healthy. :-)

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  14. Could I use sprouted green lentils? It's what I have in the cupboard. SBD has really helped me learn how to cook.

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  15. Kelsey, I haven't used sprouted lentils but I don't see why they wouldn't work. That's fun about the cooking.

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