Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

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.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

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Jennifer Causey

Recipe Summary

active:
25 mins
total:
40 mins
Yield:
Serves 8 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

303 calories; fat 12.9g; saturated fat 3.8g; mono fat 6.6g; poly fat 1.8g; protein 18g; carbohydrates 30g; fiber 6g; cholesterol 22mg; iron 4mg; sodium 593mg; calcium 88mg; sugars 3g; added sugar 0g.
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