Hi there friends! Well, we’ve made it to the weekend and since tomorrow is Saturday, I thought I would share a “Souper Saturday” recipe.
I’ve made lentil soup for many years now. I’ve always used a recipe that I adapted from a recipe I found in my Better Homes and Gardens cookbook, but this time I thought I would make a couple additions to add some more flavor and nutrients to this already healthy, yummy soup.
This recipe makes a good bit of soup, but it freezes very well, so you can easily get two meals with very little effort at all! Great for a Saturday, right?
Here you go…
Lentil Soup with Sausage and Spinach
- 12 ounces bulk spicy sausage (I use Farmer John’s Hot Sausage)
- 1 onion, chopped
- 1 teaspoon seasoning salt
- 8 cups water
- 1 (29 ounce) can crushed tomatoes
- 2 cups lentils
- 1/2 pound baby carrots
- 2-3 cloves garlic, minced
- 1 tablespoon dried parsley
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- a couple handfuls of fresh baby spinach
- Brown sausage with onion and seasoning salt.
- Add remaining ingredients except spinach and simmer for 1 1/2 hours (make sure carrots are tender before serving).
- Add desired amount of spinach to each bowl, add soup and stir (this warms the spinach, but doesn’t overcook it).
- Serve with some shredded cheese on top, if desired. I used some Italian blend cheese. 🙂