Description
A hearty and flavorful Sausage and Lentil Soup, perfect for a comforting meal packed with protein and fiber.
Ingredients
- 1 lb Italian sausage, casing removed
- 1 cup dried lentils, rinsed
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 cups spinach leaves (optional)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add sausage and cook until browned, breaking it into small pieces.
- Remove sausage and set aside. In the same pot, add onions, carrots, and celery. Cook until softened.
- Stir in garlic and cook for another minute.
- Add lentils, diced tomatoes, chicken broth, thyme, oregano, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 30 minutes, or until lentils are tender.
- Return the sausage to the pot and simmer for an additional 10 minutes.
- Stir in spinach leaves, if using, and cook until wilted.
- Remove bay leaf before serving.
- Serve hot with crusty bread if desired.
Notes
- Use spicy Italian sausage for an extra kick.
- You can substitute kale for spinach.
- Soup can be stored in the fridge for up to 4 days or frozen for longer storage.