Description
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.
