Ingredients:
1 onion, diced
3 ribs of celery, diced
1/2 cup shoestring carrots (you could peel and slice whole carrots, but I had shoestring, and it was easier to use them)
1 cup link sausage, diced
1 14.5 oz. can diced tomatoes
1 14 oz. can chicken broth
4 to 6 cups water
2 cups lentils
1/2 cup fresh spinach
Directions:
In a large pan, heat about 2 Tablespoons of olive oil. Add diced onion, celery, carrot, and sausage. Saute, stirring occassionally, till onion is translucent. Add canned tomatoes (do not drain), chicken broth, and 4 cups water, and heat to boiling. Add the lentils, and stir. Cover, reduce heat, and simmer for 30 to 60 minutes until lentils are tender. Check occassionally during cooking, and add rest of water if needed/desired. At end of cooking time, stir in the fresh spinach.
My notes: This was very quick to pull together and get in the pot. And it was quite good. very hearty. I was tired, so I just served with crackers, but it would have been great with cornbread.
I haven't been reading blogs lately, but am come here today to get this delicious recipe. It's what's for dinner on this rainy, dreary, cold and dark day. I love you and think of you every time I make this. Thanks so much....again!!
ReplyDeleteNow you've made me hungry for it again, and it is WAY too hot and humid here to think about a pot of soup. :)
ReplyDeleteI love you too, and love that you feed this to your family and think of me.
It's rainy, cold and Fall is in the air here in Maine. Another perrrrrrfect night for lentil soup. The House's are coming for dinner so I made a big pot of this delicious soup!!!
ReplyDeleteLove you!!! Thinking of you, too.
xoxoxo
Kim
I'm back again, and making this again. It must be autumn. :-)
ReplyDeleteI love you! I love to make this and tell my kids about Aunt Kathy.