Spinach, Sausage & Lentil Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Perfect for when it's cold out! I just made this with ingredients I had on hand, and it turned out delicious. It was so easy! I don't usually measure herbs and spices, but I am pretty heavy handed with them. Do it to your tastes, but generally with peppers I add about a half a teaspoon to start. Ingredients:
cooking spray |
1 lb italian sausage |
1 large yellow onion, chopped |
4 garlic cloves, minced |
5 large carrots, chopped |
1 (10 3/4 ounce) box frozen chopped spinach |
1 (12 ounce) bag lentils |
10 cups water |
2 beef bouillon cubes |
1/2 teaspoon white pepper, to taste |
1 bay leaf |
1/2 teaspoon ground black pepper, to taste |
garlic salt, to taste |
1 pinch nutmeg |
1 1/2 teaspoons tarragon (more to taste) |
1 1/2 teaspoons oregano (more to taste) |
1 tablespoon brown sugar |
Directions:
1. Spray a dutch oven or large stock pot with cooking spray. Add onions, garlic and sausage. Break up sausage with wooden spoon while sausage browns. Drain off fat.
2. Add the rest of the ingredients. You don't even need to defrost the spinach. Bring to a simmer, cook till lentils are soft, about 1 hour.
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