Sausage and Lentil Soup

Name: Sausage and Lentil Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 servings (2 quarts)
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

Total Time Prep: 5 min. Cook: 45 min.

Yield 6 servings (2 quarts)

Contest Winner

Test Kitchen Approved

Spicy sausage and chicken broth flavor the milder lentils and beans in this sausage and lentil soup recipe. Tomatoes and spinach add color while goat cheese tops it off with a bit of tanginess.

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

Directions

In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain.
Stir in lentils, beans, broth and water; bring to a boil. Reduce heat. Simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through.
Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese.

Nutrition Facts

1-1/3 cups: 390 calories, 17g fat (5g saturated fat), 41mg cholesterol, 1242mg sodium, 37g carbohydrate (3g sugars, 8g fiber), 22g protein.

During the cooler months of the year, this soup makes regular appearances on our dinner table. It is approved by all, including my picky 6-year-old. —Kalyn Gensic, Ardmore, Oklahoma

Recipe Creator