|Nutritional Guidelines (per serving)|
|Servings: 8-10 Bowls (8-10 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 7g||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Spicy sausage makes this a hearty lentil soup. Use chicken and apple sausage, andouille, or your own favorite smoked sausage in this soup.
This makes a big batch of soup for a big family or party, or freeze a batch for later.
- 1 pound lentils
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced carrot
- 2 cloves garlic (coarsely chopped)
- 12 ounces smoked sausage (chicken, andouille, turkey sausage, or other)
- 6 cups chicken broth
- 2 cans (14.5 ounces each) diced tomatoes (undrained)
- 2 cups chopped fresh spinach (or Swiss chard or kale)
- Juice of 1 lemon (about 2 tablespoons)
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- Salt (to taste)
Rinse the lentils and drain them thoroughly.
Combine all ingredients, except salt, in a 5 to 7-quart slow cooker.
Cover and cook on LOW for 6 to 8 hours, until lentils and vegetables are tender.
If desired, puree some of the soup in a blender to thicken. Or, use an immersion blender and blend until you reach the consistency you desire.
Taste and season with salt, as needed.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.