lentil sausage and spinach soup / bitebymichelle.com

lentil soup with sausage and spinach – sick of winter

by Michelle

green lentil sausage and spinach soup / bitebymichelle.com

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.

green lentil sausage and spinach soup / bitebymichelle.com

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

green lentil sausage and spinach soup / bitebymichelle.com

one year ago: poppy-seed bundt cake

two years ago: saving your gnocchi

green lentil sausage and spinach soup / bitebymichelle.com

Thanks for reading.

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