Spinach, Lentil and Sausage Soup

Name: Spinach, Lentil and Sausage Soup
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 1 teaspoon vegetable oil; 8 ounces turkey kielbasa, chopped; 1 onion, minced; 1 carrot, chopped; 2 celery ribs, diced small; 3 garlic cloves, minced fine; 1/4 teaspoon crushed red pepper flakes, to taste; 6 cups reduced-sodium chicken broth; 1 (14 ounce) can diced tomatoes; 1 cup dry lentils; 1/2 cup brown rice or 1/2 cup pearl barley, uncooked; 2 bay leaves; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cumin; 1/2 tablespoon kosher salt; 1/2 teaspoon ground black pepper; 1 (10 ounce) bag fresh spinach, torn or 1 (10 ounce) bag baby spinach leaves; 1/4-1/2 cup grated parmigiano

Submitted by DrGaellon

"Adapted from a recipe at http://tinyurl.com/cl7qgn - A hearty, comforting winter soup. Feel free to substitute the sausage."

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Ready In:: 1hr 25mins
Ingredients:: 18
Serves:: 8

ingredients

1 teaspoon vegetable oil
8 ounces turkey kielbasa, chopped
1 onion, minced
1 carrot, chopped
2 celery ribs, diced small
3 garlic cloves, minced fine
¹⁄₄ teaspoon crushed red pepper flakes, to taste
6 cups reduced-sodium chicken broth
1 (14 ounce) can diced tomatoes
1 cup dry lentils
¹⁄₂ 1/2 cup brown rice or 1/2 cup pearl barley, uncooked
2 bay leaves
¹⁄₂ teaspoon dried oregano
¹⁄₄ teaspoon ground cumin
¹⁄₂ tablespoon kosher salt
¹⁄₂ teaspoon ground black pepper
1 (10 ounce) bag fresh spinach, torn or (10 ounce) bag baby spinach leaves
¹⁄₄ - ¹⁄₂ cup grated parmigiano

directions

In a soup pot, heat the oil over medium heat until it shimmers. Add kielbasa and saute until lightly browned, 3-5 minutes. Add onion, carrot, and celery and saute until onion is translucent and vegetables are softened, 3-5 minutes. Add garlic and red pepper flake and saute 1 minute more.
Add broth, diced tomato with juices, lentils, rice, bay lead, oregano, cumin, salt and pepper. Bring to a boil, then reduce heat and simmer 50-60 minutes.
Stir in spinach and simmer 5-10 minutes longer, until spinach is tender. Top each portion with Parmigiano before serving.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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