Sausage Lentil Soup
Ingredients
- ¼-½ pound Italian Turkey Sausage
- 1 medium onion diced
- 1 tsp garlic minced
- 1 large carrot peeled and sliced
- 2 medium potatoes diced
- 1 cup dried lentils rinsed
- 4 cups reduced sodium chicken broth
- 2 cups water
- ¼ tsp red pepper flakes
- 2 bay leaves
- 2 handfuls spinach
Instructions
- Cook sausage over medium-high heat until cooked through. Cut vegetables while sausage cooks
- Once sausage is cooked, add diced onion and minced garlic and cook until onion translucent and garlic is fragrant.
- Add diced potatoes, sliced carrots and dried lentils and let cook for 30 seconds-1 minute.
- Add chicken broth, water, red pepper flakes and bay leaves
- Bring soup to a boil and reduce heat to simmering. Simmer for 30 minutes or until potatoes, carrots and lentils are tender.
- Turn off heat and stir in spinach until wilted. Add additional salt and pepper to taste. Serve warm.
Notes
Additional nutrition information per 1 cup serving: Fat: 3.5g, Sodium: 655mg, Potassium: 443mg, Carbohydrates: 22g, Fiber: 8g, Protein: 17g
This recipe can be made vegan if desired simply by removing the sausage and using vegetable broth instead of chicken broth. This may require adding additional seasoning for flavor because the Italian sausage gives this soup so much flavor.
This soup reheats well if you want to make this recipe ahead of time for a quick dinner or even freeze it for longer storage.
If you are not a fan of hot flavors consider leaving out the red pepper flakes or reducing the amount you use. On the other hand if you love spicy food add more red pepper flakes!