“Baby, it's cold outside! And this is just the hearty soup to warm you from head to toe. You can play with the seasoning like I do adding some cumin one day or some tomatoes another.”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a 4 quart pan.
  2. When hot add the garlic and onions and cook over medium heat until soft.
  3. Add stock, lentils, tomato paste, sugar, bay leaves and thyme.
  4. Cover the pot and cook about 35 minutes until the lentils are tender.
  5. Add the celery and sausage to the pot and cook for 10 more minutes.
  6. Stir the chard or spinach into the soup and remove the pot from the heat.
  7. Season to taste with salt and pepper.
  8. I like a few sprinkles of red pepper flakes.
  9. This soup can be made ahead and refrigerated for up to 4 days; or it can be frozen.

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