Italian Sausage and Lentil Soup

Photo by ellen h.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tbsp olive oil

  • 1-1 1/2

    pounds Italian sausage( If you prefer you can use hot Italian sausage)

  • 1

    large onion, chopped

  • 1

    pound baby carrots, peeled and slice into coins

  • 2

    large parsnips, peeled and chopped

  • 4

    celery stalks with leaves, chopped

  • 2 1/2

    tsps dried italian seasonings

  • 1

    pound brown lentils

  • 4

    quarts chicken broth or stock

  • 8-16

    oz baby spinach or chopped baby kale( I use 16 oz- we love greens)

Directions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add sausage and cook until browned, stirring ocasionally about 7-10 minutes. Using slotted spoon, transfer sausage to a paper lined plate. Add 1 tbsp olive oil to pot. Add onions carrots, parsnips, celery and italian seasonings, cook until onion is translucent and vegetables are starting to soften, stirring often, about 7-10 minutes. Add lentils and stir to coat. Add Chicken broth. Bring to a boil; reduce heat to medium and simmer 20 minutes until lentils are tender. Stirring occasionally. You can add up to another quart of chicken broth if you like a thinner soup 2. Add sausage and simmer soup until vegetables are tender 10 -15 minutes Season with slat and pepper. Stir in Spinach or Kale, Cook until wilted 3. Serve with Crusty Bread. Can dust the soup bowls with parmesan cheese NOTE: Freezes well

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