Touted as one of the “Best Dinners Ever” by my seven year old, this soup is easy and richly satisfying.
Serves 8- or 4 with plenty of leftovers.
1 medium onion
2 garlic cloves
3 stalks celery
1 cup chopped carrot
2 tablespoons olive oil
1 28 oz can chopped Italian Tomatoes
2 cups beef or chicken broth
1 1/2 cups red lentils
2 teaspoons chopped fresh rosemary
2 bay leaves
1 large skinned russet potato
4 cups baby spinach leaves
In a large stock pot sauté the onions and garlic in the olive oil until beginning to soften then add the celery and carrots and cook 2-3 minutes longer. Add the tomatoes with juice, broth, lentils, rosemary, bay leaves and potato and cook for 30 minutes or so until the lentils and potato are soft. Add the sliced chicken sausages and salt and pepper to taste. Just before serving, stir in 4 cups of baby spinach leaves and cook an additional few minutes until the spinach is wilted. Enjoy with crusty bread or homemade cornbread.
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