Lentil Soup

Oxmoor House
Lentil SoupRecipe
Photo: Oxmoor House
This one-hour soup is surprisingly simple to make, considering how much satisfying flavor it delivers. Lentils, a nutritional powerhouse full of fiber; make a hearty winter soup when combined with a little bit of sausage and a lot of vegetables.
Serves 10 (serving size: 1 1/4 cups)


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1 (3 3/4-ounce) link hot Italian pork sausage
1 tablespoon olive oil
1 1/2 cups chopped red onion
1 cup sliced celery
2 carrots, peeled, halved lengthwise, and sliced
2 garlic cloves, minced
7 cups water
4 cups fat-free, lower-sodium chicken broth
1 cup lower-sodium tomato sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
5 (4-inch-long) thyme sprigs
2 bay leaves
1 (16-ounce) package dried lentils
1 (6-ounce) package fresh baby spinach
Shaved fresh Parmesan cheese (optional)


Total: 1 Hours

1. Remove casing from sausage. Heat a 4-quart saucepan over medium-high heat. Add oil to pan; swirl to coat. Add sausage to pan, and cook until browned; stir to crumble. Add onion, celery, and carrot; sauté 4 minutes or until tender. Add garlic; sauté 30 seconds.

2. Stir in 7 cups water and next 6 ingredients (through bay leaves). Bring to a boil; stir in lentils. Return to a boil; reduce heat, and simmer, uncovered, 40 minutes or until lentils are tender.

3. Stir in spinach; cover and cook 2 minutes or just until spinach wilts. Remove and discard thyme sprigs and bay leaves. Ladle soup into bowls, and, if desired, sprinkle evenly with cheese.

Created date

September 2013

Nutritional Information

Calories 248
Fat 5.4 g
Satfat 1.1 g
Monofat 2.3 g
Polyfat 1.6 g
Protein 17.2 g
Carbohydrate 33.9 g
Fiber 8.6 g
Cholesterol 8 mg
Iron 3.8 mg
Sodium 381 mg
Calcium 57 mg