Lentil, Greens, & Sausage Soup
Active Time: 30 minutes / Cook Time: 55 minutes / Total Time: 60 minutes
Makes 4 servings, about 2 cups each
- 1 tablespoon coconut oil
- ½ lb. bulk Italian sausage*
- 1 small onion, chopped
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes, or to taste
- 1 large carrot, thinly sliced
- 1 stalk celery, thinly sliced
- ½ teaspoon fine sea salt
- ¾ cup lentils, preferably brown or French green, soaked overnight if possible drained and rinsed
- 1 bay leaf
- 1 (15 oz.) can diced tomatoes
- 1 quart chicken broth, plus two cups water
- 1 bunch chopped spinach, kale, Swiss Chard, or a combination
*If you can’t find bulk Italian sausage, use links and simply remove the casings.
- Heat oil in a large saucepan or Dutch oven over medium heat. Add the sausage, breaking it up with the tip of a wooden spoon. Keep working it until the sausage crumbles are not much bigger than the size of a chickpea. Cook, stirring occasionally, until the sausage is golden brown and cooked through, about 8-10 minutes. Remove to a paper towel-lined plate to drain.
- Add the onion and the next five ingredients (through salt) and stir to coat in the oil. Cook, stirring occasionally, until the vegetables have started to soften, about 6-8 minutes.
- Stir in the lentils, bay leaf, tomatoes, broth, and water (if using kale, add that now, too). Bring to a boil, reduce the heat to a simmer, cover, and cook 20-25 minutes, or until the lentils are tender.
- Return the sausage to the pot and stir in the greens (unless you’re using kale; see step 3). Cook 5 minutes, or until the greens are fully wilted.
- Ladle two portions into bowls; serve.
- Package remaining two servings in airtight containers for lunch next week. Keep refrigerated until needed. This soup also freezes well. Thaw in the refrigerator overnight and reheat in the microwave or in a saucepan on medium-low until desired temperature.