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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
Servings: 4 servings
Calories: 250 kcal
Author: Tuyet Pham, Luna Regina
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
1
Cut 3 oz smoked sausage links. Sear them for 3 minutes with 1/2 tablespoon of olive oil.
2
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.
3
Add 4 oz crimini mushrooms and keep stirring for 3 minutes.
4
Add the 3/4 cup lentil, 1/4 tsp thyme, 1 bay leaf. Stir.
5
Add the 3 cups unsalted chicken broth. Let simmer for 20 minutes.
6
Add the sausage slices, and let simmer for an extra 5 minutes.
7
Incorporate 1/8 tsp salt, 1/4 tsp ground black pepper to the soup.
8
Add 2 oz baby spinach. Turn off the heat after 2 minutes.
9
Serve hot.
Nutrition
Serving: 1 serving | Calories: 250kcal | Fat 10g | Saturated Fat 3g | Trans Fat 1g | Polyunsaturated Fat 1g | Monounsaturated Fat 5g | Cholesterol 13mg | Sodium 295mg | Potassium 736mg | Carbohydrate 27g | Fiber 12g | Sugar 2g | Protein 15g | Vitamin A 1343IU | Vitamin C 7mg | Calcium 54mg | Iron 4mg