Spinach and Sausage Lentil Soup
TOTAL TIME: Prep: 5 min. Cook: 45 min.
YIELD: 6 servings (2 quarts).
During the cooler months of the year, this soup makes regular appearances on our dinner table. It is approved by all, including my picky 6-year-old. —Kalyn Gensic, Ardmore, Oklahoma
Ingredients
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1 pound bulk spicy pork sausage
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1 cup dried brown lentils, rinsed
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1 can (15 ounces) cannellini beans, rinsed and drained
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1 carton (32 ounces) reduced-sodium chicken broth
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1 cup water
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1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
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6 cups fresh spinach (about 4 ounces)
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Crumbled goat cheese, optional
Directions
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1.
In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain.
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2.
Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through.
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3.
Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese.
Nutrition Facts
1-1/3 cups: 390 calories, 17g fat (5g saturated fat), 41mg cholesterol, 1242mg sodium, 37g carbohydrate (3g sugars, 8g fiber), 22g protein.
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