Lentil Soup with Spicy Italian Sausage
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
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.

  • 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
  1. Heat oil in a large pot over medium-high heat
  2. Add sausage and cook until browned, stirring occasionally, about 5 minutes
  3. Using a slotted spoon, transfer sausage to a bowl
  4. Add onion, carrots, parsnips, fennel and seasoning
  5. Cook until onion is translucent and vegetables begin to soften, about 7 minutes
  6. Add lentils and stir to coat.
  7. Add the broth, bring to a boil; reduce heat to medium and simmer until the lentils are tender
  8. Stir occasionally and add more broth if the soup is too thick
  9. Add the sausage and spinach to the soup and simmer until the flavors have blended
  10. Salt and pepper to taste
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2010/01/hearty-hot-soup