Name: Sausage and Lentil Soup
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 1 pound bulk spicy pork sausage -; 1 cup dried brown lentils, rinsed -; 1 can (15 ounces) cannellini beans, rinsed and drained -; 1 carton (32 ounces) reduced-sodium chicken broth -; 1 cup water -; 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained -; 6 cups fresh spinach (about 4 ounces) -; Crumbled goat cheese, optional -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Sausage and Lentil Soup

1. 1 pound bulk spicy pork sausage -

2. 1 cup dried brown lentils, rinsed -

3. 1 can (15 ounces) cannellini beans, rinsed and drained -

4. 1 carton (32 ounces) reduced-sodium chicken broth -

5. 1 cup water -

6. 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained -

7. 6 cups fresh spinach (about 4 ounces) -

8. Crumbled goat cheese, optional -

How to cook deliciously - Sausage and Lentil Soup

1. Stage

In a Dutch oven, cook and crumble the sausage over medium heat until it's no longer pink, about five to seven minutes. Drain it to remove excess fat and water. Editor's Tip: Removing the excess fat from the sausage and lentil soup will ensure it's not overly greasy or oily when it's served.

2. Stage

Stir in the lentils, cannellini beans, broth and water. Bring them to a boil. Reduce the heat and simmer the soup, covered, until the lentils are tender, about 30 minutes. Stir in the tomatoes and heat them through. Editor's Tip: Follow the recommended cooking time on the package directions for your lentils, as it can vary. Whole brown lentils generally take between 20 and 30 minutes to cook. If using split brown lentils, however, they can be ready in as little as 10 to 15 minutes.

3. Stage

Remove the soup from the heat, add the spinach, and stir until it has wilted. Ladle the soup into bowls and serve it with goat cheese sprinkled on top.