lentil soup with sausage and spinach – sick of winter

We’re into our fourth month of winter. Hard-core, unrelenting, frozen-to-the-bone winter. As unpatriotic as this sounds, I’m sick to death of it.

I AM CANADIAN but I want winter to end. Sadly, Spring will come when it comes. Until then we’ll eat soup and try to keep warm.

Lentil Soup with Sausage and Spinach
Serves 6

1 lb bratwurst sausage, sliced into 1” pieces
2 tablespoons extra virgin olive oil
12 oz chopped peeled carrot – 3 medium
1 leek, sliced into ¼ “ rings
6 garlic cloves, minced
1 ½ cups dried green lentils – lentils du Puy if you can find them – I could not…
1 teaspoon herbs de Provence
5 cups water
2 cups vegetable stock
Sea salt and freshly ground pepper, to taste
1 lb baby spinach

The Steps:

  • Place a large deep stock pot over medium-high heat.
  • Add olive oil to pot and warm.
  • Add leek and garlic and sauté until golden, about 10 minutes.
  • Add sausage and sauté 6 minutes.
  • Stir in lentils and herbs de Provence.
  • Add water and vegetable stock, bring to a simmer.
  • Add carrots and simmer until lentils are almost tender, about 1 hour.
  • Season with salt and pepper.
  • Just before serving, stir in spinach.
  • Serve immediately.

THE LOVE: Adding your spinach just before you serve your soup will ensure that your greens are lovely and bright!

 click here for the printable recipe

one year ago: poppy-seed bundt cake

two years ago: saving your gnocchi

Thanks for reading.

  • That soup looks really warming and hearty. As we are bidding farewell to summer in my part of the world, I am giving a little sigh. Although I like cold weather, I am not so keen on the shorter days. But winter here in Australia would hardly register with someone from your part of the world. Hope the spring comes sooner and warmer and brighter. margaret

    • Michelle

      So nice to hear from the other side of the world! Thanks so much for reaching out…