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Herby Lentil-and-Sausage Soup

Jennifer Causey

Active time 25 mins
Total time 40 mins
Yield

Serves 8 (serving size: about 1 cup)

Dried brown lentils hold their shape after being cooked, so this soup is a good one to make ahead. The spinach will lose its vibrant color, though, so either add it when reheating the soup or make your peace with the darker color. Here's a supersimple soup tip: Simmering with whole thyme sprigs infuses flavor without your having to strip those little leaves off the stems; simply remove the sprigs before serving.

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped yellow onion
  • 1 cup chopped carrot
  • 2/3 cup chopped celery
  • 8 ounces sweet pork Italian sausage, casings removed
  • 6 cups unsalted chicken stock (such as Swanson)
  • 1 1/2 cups dried brown lentils
  • 6 thyme sprigs
  • 3 bay leaves
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 9 ounces fresh baby spinach

Nutrition Information

  • calories 303
  • fat 12.9 g
  • satfat 3.8 g
  • monofat 6.6 g
  • polyfat 1.8 g
  • protein 18 g
  • carbohydrate 30 g
  • fiber 6 g
  • cholesterol 22 mg
  • iron 4 mg
  • sodium 593 mg
  • calcium 88 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat oil in a Dutch oven over medium-high. Add onion, carrot, and celery; cook, stirring often, 5 minutes. Add sausage; cook, stirring often, until crumbled and no longer pink, about 3 minutes. Add stock, lentils, thyme, and bay leaves; bring to a boil. Cover and reduce heat to medium; simmer until lentils are tender, about 20 minutes. Add parsley, salt, pepper, and spinach; cook, stirring constantly, until spinach wilts, about 1 1/2 minutes. Discard thyme sprigs and bay leaves.