Description
Hearty and flavorful, this Sausage and Lentil Soup combines protein-rich lentils with savory sausage and vegetables for a comforting and nutritious meal.
Ingredients
Units
Scale
- 1 lb Italian sausage, casing removed
- 1 cup dried brown or green lentils, rinsed
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 cups chopped spinach or kale (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it up with a spoon.
- Add the onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
- Stir in garlic, thyme, oregano, and bay leaf. Cook for 1 minute until fragrant.
- Add the lentils, diced tomatoes, and chicken broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 30-35 minutes or until lentils are tender.
- Season with salt and pepper to taste. Stir in spinach or kale if using and simmer for 5 more minutes.
- Remove bay leaf before serving.
Notes
- You can use spicy sausage for added heat.
- This soup stores well and tastes even better the next day.
- Add more broth or water if soup becomes too thick.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 35mg