Start by frying up a slice of bacon in a large pot over medium heat. The bacon will crisp up and release that delicious fat, which will add extra depth to the soup.

Next, toss in your onions, let them soften a bit (2 minutes) and tomatoes (chopped), and let them cook down for a few minutes until soft. The tomatoes will break down, releasing their juices, which will add a nice base for your soup.

Sprinkle in 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of sweet paprika, and 1 teaspoon of cumin. These spices will enhance the richness of the sausage, balance the sweetness of the potato, and give the soup an aromatic depth that makes it even more delicious. Cook the veggies until they soften - about 10 minutes.

In the same pot, add the two chicken sausage links (or any sausage you prefer). Slice the sausage into cubes. The sausage will infuse the soup with savory goodness. Alternatively, and maybe even better way to do this is to add the sausage right after bacon and brown it. If you prefer crispier sausage bites that would be a better option.

Peel and dice your sweet potato into small cubes. Add it to the pot. The sweet potato will cook down into the soup, making it extra thick and creamy without any heavy cream. The natural sweetness of the potato pairs perfectly with the savory sausage and bacon.

Add your lentils to the pot, followed by the homemade chicken stock (or store-bought if that’s more convenient). Stir everything together, making sure the lentils are fully immersed in the liquid. Cover and bring the soup to a light boil. Cook for about an hour, or until the lentils are tender.

If you have any leftover carrots and celery from making your chicken stock, toss them in now. They’ll add more flavor to the broth. Taste the soup and adjust the seasoning if needed, but remember that the bacon and sausage already contribute a lot of savory flavor. Cook it until soups thickens slightly. The soup will thicken much more if left in the fridge overnight.