Even if September still feels like summer to you, I think October can officially kick off soup season. I make soup once a week here, usually with enough for leftovers. I’ll serve it with biscuits, cornbread, honey butter beer bread, or sometimes even just a crusty loaf of sourdough. Now that the boys have discovered that they can dip bread into soup, they love it even more. This lentil sausage soup is a hearty, healthy one that is perfect for this time of year.
I’m 37 weeks pregnant today and we are very excited to meet our new addition soon! One of the ways that I “nest” when I’m pregnant is by making freezer meals. Some women may be on their hands and knees scrubbing floors, but I tend to spend extra time in the kitchen to make my postpartum life easier. I’ll do a blog post on all the freezer meals I made after the baby is born, but for now I’m trying to see if we can get a small chest freezer in the garage so I can continue prepping since the freezer in our kitchen is just about stuffed. Soups and stews make pretty fantastic freezer meals, and I’m glad that we have had all fall/winter babies to make those types of meals seasonally appropriate. They are just so easy! This lentil sausage soup is packed with flavor, but also good-for-you ingredients, like protein-packed lentils, sweet potato, canned tomatoes, and leafy greens. It’s nice and thick and hearty, and I promise it’s exactly what you want on a chilly fall or winter evening.
On an administrative note, I plan to post new recipes on the blog until my due date. Even though this baby will probably not be on time, I do plan to slow down after my due date hits. I will definitely post when the baby is born but will then probably post only a few more times until the end of the year. Expect lots of delicious new content in the new year! Make sure you are following me on Instagram for lots of baby pictures!
- 1 lb. Italian sausage
- 1 tbsp. olive oil
- 3 stalks celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 8 cups beef broth
- 1½ cups dried lentils
- 1 large sweet potato, peeled and diced
- 1 15 oz. can diced tomatoes
- 1 tsp. salt + more to taste
- 1 tsp. ground dried thyme
- 2 tsp. dried Italian seasoning
- ¼ tsp. pepper
- Pinch of red pepper flakes (optional, for extra heat)
- 4-5 cups chopped leafy greens of choice (I love mustard greens in this recipe but spinach will also work)
- Place sausage in a large pot and brown, breaking into smaller pieces as it cooks.
- Once browned, add olive oil, celery, onion, garlic, and carrots and cook until tender.
- Add beef broth, lentils, sweet potato, tomatoes, salt, thyme, Italian seasoning, pepper, and red pepper flakes (if using). Simmer for about 20-30 minutes until lentils and sweet potato are tender.
- Add greens by the handful and stir until wilted.
- Enjoy!
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This is a delicious Soup! So healthy and comforting. I added fresh local Collard Greens for my cooking greens in this soup. Thank you Claire for posting!