Progresso makes a good Lentil soup, in a pinch. We're definitely going to try this!
Lentil Soup with Spinach and Sausage
1 pound light (reduced-fat) polish kielbasa
1 medium white onion, diced
1 package (8 oz.) white button mushrooms, sliced
1 package (8 oz.) cremini or baby bella mushrooms, sliced
2-3 cloves garlic, minced
6 cups chicken broth
1 pound dried lentils, picked over and rinsed
2 8 oz. bags of fresh baby spinach
1/2 teaspoon ground thyme (or a few sprigs of fresh thyme)
2-3 bay leaves
Coarse salt and pepper
- Heat a dutch oven or large pot over medium heat. Slice the kielbasa in 1/2 inch thick slices and then quarter the slices to end up with small cubes.
- Add sausage to the hot pan. Cook until slightly browned, approximately 5-7 minutes. Remove from pan with a slotted spoon and rest on a plate covered with paper towels. Pat off any excess fat with paper towels.
- Add a tablespoon of olive oil to the hot pan. Add the onions and mushrooms, saute until soft, approximately 4-5 minutes.
- Add minced garlic and saute for another minute.
- Add the thyme and bay leaves. Stir until spices are thoroughly combined.
- Add the lentils. Stir together with the onion/mushroom mixture until fully mixed.
- Slowly add the chicken broth. Stir to combine. Increase heat to bring the soup to a boil. Once it begins boiling, reduce the heat to a simmer and partially cover the pot. Let simmer for approximately 30-40 minutes or until the lentils have become soft, puffed up and absorbed a good amount of the liquid.
- Once the lentils have puffed up, add the spinach in several small batches, stirring to combine.
- Stir in the browned sausage.
- Add salt and pepper to taste.
- Serve warm and enjoy!
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