Lovely Lentil Spinach Turkey Sausage Soup

Lentil Spinach Turkey Sausage Soup

As I await my parents arrival tomorrow, instead of cleaning (which I need to do a lot of), I decided to make some lentil soup that I’ve been dying for.  In my defense, my dad loves his lentils, so I was really making it for him, so it made sense to push cleaning aside and cater to my daddy’s tummy instead 🙂

I have had lentils once before, in one of those Campbell’s soups and absolutely hated it.  They’re in Italian Wedding Soup, right?  So, I was wary to try them again and make my own soup, but I know how healthy they are for you and with my new love of black beans, I thought I should give them another go around.

This protein packed soup makes about 10 cups, so I hope you’re hungry!  If you can’t finish it all, definitely freeze some and defrost in the fridge for later consumption.

Ingredients:

1 onion, chopped

1 cup diced carrots

1-2 tablespoons olive oil

4 cloves garlic, minced

1.5 teaspoon dried oregano

1 bay leaf

2 teaspoons basil

2 (15.5 oz) cans low sodium chicken broth

2 cups (1 lb. 12 oz) crushed tomatoes

1 cup water

1 (15.5 oz) can dry lentils – about 2 cups

1/2 cup spinach, rinsed and thinly sliced

2 tablespoons vinegar

salt to taste

ground black pepper to taste

1/8 teaspoon onion and garlic powder

2 cups sliced turkey sausage (optional) – I used the precooked organic kind

Directions

1.) In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, garlic powder, onion powder and basil; cook for 2 minutes

2.) Stir in lentils, turkey sausage, broth, water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour

3.) When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired

Image   The Chef in the works

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