Preparation Instructions
Heat a Dutch oven or large pot over medium heat.
Add a tablespoon of olive oil to the hot pan. Add the onions, carrots and garlic and saute until soft, approximately 4-5 minutes. Add the thyme and bay leaves. Stir until spices are thoroughly combined. Add the lentils. Stir together with the vegetable mixture until fully mixed.
Slowly add the chicken broth. Then add the water. Stir to combine. Increase heat to bring the soup to a boil. Once it begins boiling, reduce the heat to a simmer and partially cover the pot. Let simmer for approximately 30-40 minutes or until the lentils have become soft, puffed up and have absorbed a good amount of the liquid.
Once the lentils have puffed up, add the spinach in several small batches, stirring to combine. Stir in the cooked sausage. Add salt and pepper to taste.
Serve warm and enjoy!
Ingredients
- 2 teaspoons Olive Oil
- 1 Medium White Onion, Chopped
- 2 cups Baby Carrots Chopped
- 2 cloves Of Garlic, Smashed And Minced
- 3 sprigs Fresh Thyme
- 2 leaves Bay
- 1 bag 8 Oz Dried Lentils Rinsed
- 1 carton 32oz Low Sodium Chicken Stock
- 2 cups Water
- 1 bag 8oz Frozen Spinach, Defrosted And Drained
- 1 pound Italian Sausage, Cooked Over Medium Heat Until Browned, Then Sliced
- Salt And Pepper, to taste
