Lentil Soup with Sausage and Greens
Try this Lentil Soup with Sausage and Greens recipe
Try this Lentil Soup with Sausage and Greens recipe
- 1 bay leaf
- 1 large onion chopped
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/2 teaspoon kosher salt
- 3 stalks celery chopped
- 1 tablespoon balsamic vinegar
- 3 cloves garlic finely chopped
- 1 1/2 tablespoons olive oil divided
- 1 package (12 ounces) cooked chicken sausage sliced (i used organic chicken & apple sausage)
- 3 medium carrots peeled and chopped
- 1 tbsp. chopped fresh rosemary (or 1 teaspoon dried)
- 8 ounces (about 1 cup + 2 tablespoons) farmer direct co-op rinsed
- 4 cups reduced-sodium vegetable or chicken stock
- 4 cups roughly chopped swiss chard kale, spinach or other leafy green
- optional: grated parmigiano-reggiano cheese for to
- Carbohydrate 4.64817750004306 g
- Cholesterol 0 mg
- Fat 0.954027500340148 g
- Fiber 1.05210834233916 g
- Protein 0.686439999827011 g
- Saturated Fat 0.147866666712015 g
- Serving Size 1 1 Serving (92g)
- Sodium 123.822674996722 mg
- Sugar 3.5960691577039 g
- Trans Fat 0.0475275000032003 g
- Calories 28 calories
Step-by-step
- In a large Dutch oven or other heavy bottomed pot, heat ½ tablespoon oil over medium-high heat.
- Add the sausage slices and brown them on both sides.
- Transfer the sausage to a bowl.
- Add the remaining tablespoon oil to the pot along with the onion, carrot and celery.
- Cook until slightly softened, 4-5 minutes.
- Stir in the garlic, rosemary, bay leaf and tomato paste and cook until fragrant, about 1 minute.
- Add the lentils, stock and 4 cups water.
- Bring to a boil, then lower the heat and simmer with the lid slightly ajar until lentils are tender, about 30 minutes.
- Stir in the greens, vinegar, salt, pepper, and sausage and cook until the greens are wilted and the sausage is heated through, 3-4 minutes.
- Adjust seasoning to taste.
- Serve with Parmigiano-Reggiano cheese, if desired.
A Hearty and Healthy Lentil Soup for Busy Weeknights
As a working mom, time is my most precious commodity. Dinner needs to be quick, easy, and, of course, delicious. This Lentil Soup with Sausage and Greens fits the bill perfectly. It's packed with flavor and nutrients, yet comes together in under an hour. Forget those complicated recipes that leave you stressed and exhausted; this one is a lifesaver on those busy weeknights when you're juggling work, kids, and everything in between. The best part? It's incredibly versatile. Feel free to swap out the greens for whatever you have on hand – kale, spinach, even a mix of both works wonderfully. And if you're not a sausage fan, you can easily omit it or substitute with another protein like shredded chicken or crumbled vegetarian sausage. The lentils provide a hearty base, and the vegetables add a vibrant pop of color and flavor. This soup is truly a testament to how simple, delicious, and satisfying a meal can be, even when time is short.
The beauty of this recipe lies in its simplicity and adaptability. I often find myself improvising based on what's in my fridge, and that’s perfectly fine. Sometimes I add a splash of white wine for extra depth of flavor, or a squeeze of lemon juice at the end for a touch of brightness. Other times, I’ll throw in some diced potatoes for extra heartiness. The possibilities are endless! The key is to not be afraid to experiment and make it your own. Don't stress over precision; this soup is all about enjoying the process and the delicious results. It's a great way to use up leftover vegetables and transform them into a wholesome and satisfying meal. This soup is not just a dinner; it’s a comforting hug in a bowl, perfect for warming up on a chilly evening or enjoying as a light yet fulfilling lunch.
Beyond its practicality, this lentil soup is a celebration of simple ingredients coming together in perfect harmony. The earthy lentils, the savory sausage, the sweet carrots, and the tender greens create a symphony of flavors that will please even the pickiest eaters. And the best part? It tastes even better the next day! So feel free to make a big batch and enjoy it throughout the week. This soup is a testament to the power of simple, wholesome food. It’s a reminder that delicious and nutritious doesn't have to be complicated or time-consuming. It's a recipe that I’ve come to rely on countless times, and I'm confident it will become a staple in your kitchen as well. So grab your ingredients, put on some music, and let's get cooking!
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Boost the flavor: Use a good quality vegetable or chicken broth.
- Make it creamy: Blend a portion of the soup with an immersion blender for a creamier texture.
- Add some herbs: Fresh thyme or oregano would be a delicious addition.
- Make it a complete meal: Serve with a side of crusty bread for dipping.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This Lentil Soup with Sausage and Greens is more than just a recipe; it's a testament to the joy of simple, wholesome cooking. It’s a dish that nourishes both body and soul, a reminder that even on the busiest of days, we can still find time to create something delicious and meaningful. So go ahead, give it a try, and experience the magic for yourself!
