This hearty soup is a meal in itself and has tons of flavor from the turkey sausage and dried spices. Lentils add a lovely texture and depth to the soup while spinach pumps up the health factor.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 tablespoon olive oil
- 1/2 pound turkey Italian sausage, casing removed
- 2 cloves garlic, minced
- 2 ribs celery, chopped
- 3 carrots, peeled and chopped
- 1 medium red onion, peeled and chopped
- 1 teaspoon dried cumin
- 1/2 teaspoon dried thyme
- 1/2 cup brown lentils
- 4 cup chicken stock
- 1 cup frozen spinach, defrosted and drained well
In a large saucepan, heat olive oil over medium high heat. Add sausage and cook for 10 minutes, browning on all sides. Remove and set aside.
Add garlic, celery, carrots and onions to saucepan and cook 5 to 7 minutes or until vegetables begin to get tender. Stir in cumin, thyme and lentils and cook 1 minute more.
Add stock and bring to a boil. Reduce to a simmer and cook for 30 to 35 minutes or until lentils are tender but not mushy.
Stir in spinach and reserved sausage and cook 5 minutes to heat through.