Italian Lentil Soup
Servings: 8 servings
Ingredients
- 1 pound lentils
- 1 pound ground hot Italian sausage
- 1 (14.5 oz) can fire roasted diced tomatoes chopped in a food processor
- 1 medium carrot peeled and finely diced
- 1 medium stalk celery finely diced
- 1 medium onion finely diced
- 1 tsp thyme
- 2 cloves garlic minced
- 1/4 tsp cumin
- 8 cups chicken broth
- 1 handful spinach
- 1 Tbs olive oil
- Salt and pepper to taste
- Grated parmesan garnish
Instructions
- In a Dutch oven, heat oil over medium heat. Add sausage and cook until browned. Remove and set aside.
- Stir in the onion, carrot, and celery. Cover and cook for 8 minutes, stirring occasionally. Remove the lid and continue cooking for an additional 10-15 minutes. Until the vegetables are softened. Add the garlic and heat until fragrant.
- Stir in the fire roasted tomatoes, thyme, cumin, chicken broth, sausage, and lentils.
- Bring to a boil and simmer for 45-50 minutes or until the lentils are tender.
- Stir in a handful of spinach.
- Salt and pepper to taste.
- Garnish with grated Parmesan cheese and serve.
Notes
Be sure to check labels for gluten-free.
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