Lentil Soup with Spinach and Sausage Recipe

This lentil soup with spinach and sausage recipe produces servings for four, so you can store smaller portions of it in the fridge for later use. As sausages can freeze well, you can also consider use half of the sausage first and save half to cook a fresh batch of soup later.

cook TIME 40 mins
prep TIME 5 mins
total TIME 45 mins

Course: Side Dish, SoupCuisine: American

Keyword: Lentil Soup with Spinach, lentil soup with spinach and sausage, Lentil Soup with Spinach and Sausage Recipe

Servings: 4 servings

Calories: 250 kcal

Ingredients (12)

3/4 cup lentils
2 oz baby spinach
3 oz smoked sausage chopped
4 oz crimini mushrooms
3 oz onion chopped
1 tsp garlic minced
1/4 tsp thyme
1/8 tsp salt
1/4 tsp ground black pepper
1 tbsp olive oil divided
3 cups unsalted chicken broth
1 bay leaf

INSTRUCTIONS

Cut 3 oz smoked sausage links. Sear them for 3 minutes with 1/2 tablespoon of olive oil.

Sear the sausage in olive oil in a cast iron skillet

In a cast-iron skillet, sauté 3 oz onion and 1 tsp garlic with 1/2 tablespoon of olive oil over medium heat until the onions turn transparent.

Add 4 oz crimini mushrooms and keep stirring for 3 minutes.

Add the 3/4 cup lentil, 1/4 tsp thyme, 1 bay leaf. Stir.

Add the 3 cups unsalted chicken broth. Let simmer for 20 minutes.

Add the sausage slices, and let simmer for an extra 5 minutes.

Incorporate 1/8 tsp salt, 1/4 tsp ground black pepper to the soup.

Add 2 oz baby spinach. Turn off the heat after 2 minutes.

Serve hot.

Scoop out into serving bowls and enjoy hot

Nutrition