Lentil Soup

Name: Lentil Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 170 grams package fresh baby spinach; 2 bay leaves; 1 teaspoon freshly ground black pepper; 2 carrots, peeled, halved lengthwise, and sliced; 237 milliliters sliced celery; 454 grams package dried lentils; 2 garlic cloves, minced; 1 teaspoon kosher salt; 946 milliliters fat-free, lower-sodium chicken broth; 237 milliliters lower-sodium tomato sauce; 1 Tbsp olive oil; 106 grams hot Italian pork sausage; 355 milliliters chopped red onion; 5 sprigs (4-inch-long) thyme; 2 liters water

Lentil Soup might be From preparation to the plate, this recipe takes around 1 hour. If you have lentils, lower-sodium chicken broth, celery, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Remove casing from sausage.

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Sausage

Heat a 4-quart saucepan over medium-high heat.

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Sauce Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add sausage to pan, and cook until browned; stir to crumble.

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Sausage

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Frying Pan

Add onion, celery, and carrot; saut 4 minutes or until tender.

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Carrot

Celery

Onion

Add garlic; saut 30 seconds.

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Garlic

Stir in 7 cups water and next 6 ingredients (through bay leaves). Bring to a boil; stir in lentils. Return to a boil; reduce heat, and simmer, uncovered, 40 minutes or until lentils are tender.

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Bay Leaves