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Lentil Sausage and Veggie Soup

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Ingredients

Units Scale
  • 1/2 lb sausage out of the casing
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 14 oz (1 can) crushed or diced tomatoes
  • 1.50 cups dry lentils (green are nice)
  • 2 carrots
  • 4 cups beef broth
  • 1 cup water (may need more – see directions)
  • 2 bay leaves
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp paprika/red pepper
  • S & P to taste
  • baby spinach
  • juice of half a lemon

Instructions

  1. In a large pot, heat a little olive oil over medium heat. Lightly brown the chicken sausage (crumbled out of the casing, or chopped if your’e using pre-cooked chicken sausage). Add the onions and garlic and sauté for 2 minutes, until fragrant.
  2. Add in all the remaining ingredients except spinach and lemon juice. Stir well, then simmer on low heat for about 40-60 minutes until carrots and lentils are tender.
  3. * Keep an eye on the water level. May need to add more water, as the lentils soak up a good amount: 1-3+ cups.
  4. After simmering, add some salt & pepper to taste, if necessary. Stir in spinach* and lemon juice at the end and immediately turn off the heat to avoid over-wilting the spinach. It might look like a lot at first, but a full package of spinach will mix in easily.
  5. Serve (with crème fraîche & fresh herbs) and enjoy!

Notes

*If not eating all of it right away, add spinach to bowls, and ladle soup over to keep from letting spinach be stored in the pot of soup.

From Website

Find it online: https://recipes.jordanprins.com/lentil-sausage-and-veggie-soup/