Brown Lentil Soup With Sausage And Spinach Recipe

Name: Brown Lentil Soup With Sausage And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 1 pound sweet or spicy Italian sausage, casings removed (I found Italian sausage with the casings already removed at the grocery store); 1 medium onion diced; 2 celery stalks, sliced or diced; 2 medium carrots peeled and sliced into half moons or diced; 2 garlic cloves sliced; sea salt and freshly ground black pepper; a pinch of crushed red pepper flakes- optional and might not need if using spicy sausage.; 1 cup brown lentils, rinsed(use green, yellow or red lentils if that's what you have on hand); 2 bay leaves; 1-28 ounces can of diced tomatoes with juices; 6 cups water; add a little agave syrup or sugar to cut the tang of the tomatoes if necessary; 1 cup frozen chopped spinach, thawed with excess juices squeezed out- 4 cups of fresh spinach, swiss chard or kale would also work; Grated parmesan cheese and julienned fresh basil for garnish

Servings: persons

2 tablespoons oil
1 pound sweet or spicy Italian sausage, casings removed (I found Italian sausage with the casings already removed at the grocery store)
1 medium onion diced
2 celery stalks, sliced or diced
2 medium carrots peeled and sliced into half moons or diced
2 garlic cloves sliced
sea salt and freshly ground black pepper
a pinch of crushed red pepper flakes- optional and might not need if using spicy sausage.
1 cup brown lentils, rinsed(use green, yellow or red lentils if that's what you have on hand)
2 bay leaves
1-28 ounces can of diced tomatoes with juices
6 cups water
add a little agave syrup or sugar to cut the tang of the tomatoes if necessary
1 cup frozen chopped spinach, thawed with excess juices squeezed out- 4 cups of fresh spinach, swiss chard or kale would also work
Grated parmesan cheese and julienned fresh basil for garnish

1
Heat oil in a large pot on medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. I like to leave the sausage kind of chunky when I break it up. I also like to drain off some of the excess fat from the cooking sausage before I add the vegetables. Add the onion, celery, carrots and two sliced garlic cloves, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water, more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick, that's up to you.)
2
When the lentils are cooked, add the spinach. Discard the bay leaves. Add agave syrup and salt and pepper to taste.
3
To serve,, top with freshly grated parmesan and julienned fresh basil. Leftovers will keep for several days in the refrigerator.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons oil, 1 pound sweet or spicy Italian sausage, casings removed (I found Italian sausage with the casings already removed at the grocery store), 1 medium onion diced, 2 celery stalks, sliced or diced, and more.

Yes, Brown Lentil Soup With Sausage And Spinach falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Lentil Soup With Sausage And Spinach

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