Lentil and Sausage Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 Tablespoons olive oil | |
| ¼ cup finely chopped onion | Washed, peeled and finely chopped |
| ¼ cup finely chopped carrot | Washed, peeled and finely chopped |
| ¼ cup celery | Washed, trimmed and finely chopped |
| 1/4 teaspoon salt | |
| 2 cups lentils | Picked and rinsed |
| ½ lb. lean ground sweet pork sausage, casings removed | |
| 1 cup diced tomatoes | |
| 4 cups low sodium chicken or vegetable broth | |
| ½ teaspoon ground thyme | |
| 1 bay leave | |
| ½ teaspoon garlic powder | |
| 2 cups fresh baby spinach | Washed, trimmed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Place the olive oil into a large stock and set over medium heat. | |
| 2 | Once hot, add the onion, carrot, celery and salt and cook until the onions are translucent, approximately 6 to 7 minutes. Add sausage and cook until browned. | |
| 3 | Add the lentils, tomatoes, broth, thyme, bay leaves and garlic powder and stir to combine. | |
| 4 | Increase the heat to high and bring just to a boil. | |
| 5 | Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Remove bay leaves. Just before serving. Stir in baby spinach and stir just until wilted. Serve immediately. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
