Ingredients
- 1 1/2 cups dried lentils
- 13 ounces smoked sausage, chopped
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 3 small carrots, peeled, diced
- 2 celery ribs, chopped
- 6 cups low-sodium chicken broth
- 1/4 teaspoon cayenne pepper
- 1 to 1 1/2 teaspoons ground cumin
- 3 bay leaf
- 1 tablespoon fresh parsley, chopped
- 1 bag (6 ounce) fresh spinach, roughly chopped
- Salt & pepper
How to Make
-
Step 1: In a medium sized stock pot, saute the sausage until it is browned and fragrant. Remove sausage and set aside, leaving the drippings in the pot.
-
Step 2: Add in onion into the pot with drippings, saute for 3-5 minutes, until tender. Add the garlic and saute an additional minute.
-
Step 3: Add 2 cups of chicken broth to deglaze the pot making sure to scrape up any browned bits that remain. Add the remaining broth, lentils, and seasonings. Bring pot to a boil. Add the browned sausage, carrot, celery and spinach, place a lid on the pot, and simmer for 35-45 minutes, or until lentils and vegetables are tender.
-
Step 4: Add salt and pepper according to your taste.
-
Step 5: Serve.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.