Sausage and Lentil Soup with Spinach


Savory Lentil Soup with Turkey Sausage


  • 2 tablespoons olive oil
  • 1 package of mild (spicy would be good too) italian turkey sausage (I bought a pack of three large sausages at Whole Foods which was more than enough)
  • 1/2 large onion, chopped (about 3 cups)
  • 1 large carrots, peeled, chopped
  • 1  large celery stalk, chopped
  • 1-2 tablespoons of Italian seasoning (I used some herbes de provence my mom had lying around…the sage added great flavor)
  • 2 cups brown lentils
  • 1 quart chicken stock
  • 1 8oz can of diced tomatoes (optional)
  • 1 5-ounce package baby spinach leaves


Heat oil in large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, pcelery, and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add lentils; stir to coat. Add broth and diced tomatoes. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.

Chop sausage into bite size pieces and add sausage to soup. Simmer until vegetables are tender and flavors blend, 10 to 12 minutes. Season to taste with salt and pepper. Stir in spinach. Cook until spinach is wilted, about 3 minutes.

Serve with a nice, fluffy sourdough for dipping if desired.



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