Description
A hearty and flavorful sausage and lentil soup packed with vegetables and protein, perfect for a comforting meal.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup dried brown or green lentils, rinsed
- 6 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- Salt and black pepper to taste
- 2 cups fresh spinach or kale, chopped (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sausage and cook until browned, breaking it up with a spoon.
- Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
- Stir in garlic, thyme, oregano, and bay leaf. Cook for 1 minute.
- Add lentils, broth, and diced tomatoes with their juice. Stir well.
- Bring to a boil, then reduce heat and simmer covered for 30-35 minutes, or until lentils are tender.
- Season with salt and pepper to taste.
- Stir in spinach or kale if using, and cook for an additional 5 minutes until wilted.
- Remove bay leaf before serving.
- Serve hot, garnished with grated Parmesan if desired.
Notes
- Use turkey or chicken sausage for a lighter version.
- Store leftovers in the fridge for up to 4 days.
- Freezes well for up to 3 months.
- Add a splash of vinegar or lemon juice at the end for brightness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 35mg