Lentil Soup

This soup is so healthy, fresh and perfect for that cold day. The aroma makes your kitchen smell fantastic and I highly recommend this if you like lentils!

  • 1 lb lentils
  • 4 cloves chopped garlic
  • 1-2 tbsp basil
  • 2 bay leaves
  • 1 cup chopped carrots
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 3/4 cup spinach, rinsed and finely chopped
  • 2 cups water (approximate amount – you need to double the amount of water to lentils include broth in this ratio)
  • 2 cups chicken or beef stock
  • 3 tablespoons olive oil
  • 1 (14.5 ounce) can crushed fire roasted tomatoes
  • 1 pound ground Italian sausage¬†(chopped)
  • salt and pepper to taste (do not salt until lentils are cooked as salt toughens the outer shell of the lentil)
  • 1 teaspoon Italian seasoning
  • 2 tablespoons balsamic vinegar
  1. Brown sausage in large soup pot until no longer pink. Remove meat and set aside. Drain off the grease, leaving just a few bits of meat in the bottom of the pan. Add olive oil, onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaves Italian seasoning, and basil; cook on low for two or three minutes. Stir in lentils, stock, water and undrained tomatoes. Bring to a gentle boil. Reduce heat and simmer for an hour. When ready to serve stir in spinach, and cook another 10-15 minutes. Remove bay leaves, stir in vinegar and serve.

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