This is a hearty winter soup. It is very healthy and great after outdoor activity. Note: You can used canned lentils. If you do rinse them well, cut down on the stock and do not over-cook or they will get mushy.
Ingredients
2 Tablespoons Olive oil
1 Pound Italian sausage, fully cooked and cut into ½ inch cubes
1 Large Onion, chopped
2 Large Carrots, peeled and chopped (about 1¾ cups)
2 Large Parsnips, peeled and chopped (about 1¾ cups)
2 Large Fennel bulbs, chopped
2½ Teaspoons Italian seasoning blend
2 Teaspoons Garlic, crushed
2½ Cups Brown Lentils
3 Quarts Low salt chicken broth
1 Bag (5oz) Baby spinach
Salt and Pepper, to taste
Instructions
Heat oil in a large pot over medium-high heat
Add sausage and cook until browned, stirring occasionally, about 5 minutes
Using a slotted spoon, transfer sausage to a bowl
Add onion, carrots, parsnips, fennel and seasoning
Cook until onion is translucent and vegetables begin to soften, about 7 minutes
Add lentils and stir to coat.
Add the broth, bring to a boil; reduce heat to medium and simmer until the lentils are tender
Stir occasionally and add more broth if the soup is too thick
Add the sausage and spinach to the soup and simmer until the flavors have blended
Salt and pepper to taste
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2010/01/hearty-hot-soup