Easy Sausage Lentil Soup

Description

This meal is my go-to when I'm feeling lazy but want something hearty with a lot of fiber. It is so so good and has become a staple meal for me. I add extra sausage to make it heartier. Trust me on this recipe!!!

Ingredients
  • 1 pound bulk spicy pork sausage
  • 1 cup dried brown lentils, rinsed
  • 1 can cannellini beans, rinsed and drained (aka white beans)
  • 1 carton reduced-sodium chicken broth (32)
  • 1 cup water
  • 1 can fire-roasted diced tomatoes, undrained (14 -1/2 ounces)
  • 6 cups fresh spinach (honestly, the more the merrier)
  • Crumbled goat cheese, optional
Instructions
  1. 1

    In a large stovetop pot cook and crumble the sausage over medium heat until it's no longer pink, about five to seven minutes. I like to add a bunch of seasoning to the meat while it is cooking to make it more flavorful. The seasoning I choose is cayenne pepper (a lot), salt (a lot), pepper and basil.

  2. 2

    Drain it to remove excess fat and water.
    Editors Tip: Removing the excess fat from the sausage and lentil soup will ensure it's not overly greasy or oily when it's served.

  3. 3
    Stir in the lentils, cannellini beans, broth and water. Bring them to a boil. Reduce the heat and simmer the soup, covered, until the lentils are tender, about 30 minutes.
  4. 4
    Editor's Tip: Follow the recommended cooking time on the package directions for your lentils, as it can vary. Whole brown lentils generally take between 20 and 30 minutes to cook. If using split brown lentils, however, they can be ready in as little as 10 to 15 minutes.
  5. 5
    Stir in the tomatoes and heat them through.
  6. 6
    Remove the soup from the heat, add the spinach, and stir until it has wilted.
  7. 7
    Ladle the soup into bowls and serve it with goat cheese sprinkled on top (or any cheese of your choosing).
  8. 8
    Its that easy!