Tuscan Lentil Soup

8
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


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Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (469.8 g)
  • Calories 445.3
  • Total Fat - 24.1 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 48.8 mg
  • Sodium - 1747.6 mg
  • Total Carbohydrate - 32.5 g
  • Dietary Fiber - 11.2 g
  • Sugars - 3.6 g
  • Protein - 25.1 g
  • Calcium - 321.3 mg
  • Iron - 3.9 mg
  • Vitamin C - 17 mg
  • Thiamin - 0.5 mg

Step 1

In a large stock pot over medium heat, add the oil.

Step 2

When the oil is hot, add the sausage and cook until browned, about 5 minutes; drain any excess fat.

Step 3

Stir in the garlic and onion, cook until fragrant.

Step 4

Sprinkle in the oregano, basil, red pepper flakes, paprika, salt and black pepper.

Step 5

Add the bay leaf and then pour in the chicken broth. Bring to a boil, then add the potatoes and lentils and cook for 10 minutes.

Step 6

After the 10 minutes, add in the tomatoes and zucchini, continue simmering for 15 minutes or until the lentils are tender.

Step 7

Stir in the spinach and wilt, about 2 minutes.

Step 8

Serve immediately, top with parmesan

Tips & Variations


No special items needed.

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