Dinners/Lentil and Spinach Soup
Serves: 6
Active Time: 25 minutes
Total Time: 50 minutes
From: Fresh January/February 2010
Contents
Ingredients
1 tsp Olive oil
1 ea Large onion, chopped
1 ea Medium celery stalk, chopped
2 ea Cloves garlic, minced
1 cup Brown lentils, rinsed
6 cup Water
14 1/2 oz Canned diced tomatoes
1/2 tsp Seasoned salt
3 tsp Herb, parsley, dried
1 ea Bay leaf
7 oz Hannaford Inspirations Baby Spinach- Chopped
1 tsp Red wine vinegar
2 ea Nature's Place precooked Spinach Chicken Sausage
Directions
Step 1
Heat oil in a large stockpot over mediumhigh heat. Add onion, celery, and garlic and sauté until softened, 3 to 5 minutes. Add lentils, water, tomatoes, seasoned salt, parsley, and bay leaf and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer for 25 minutes. Add spinach and vinegar and cook 3 to 5 minutes longer, until spinach is completely wilted and tender. Remove bay leaf.
Step 2
The soup may be served at this point. If serving both meat eaters and vegetarians, set aside some of the soup for vegetarians. Cut the sausages lengthwise, then into 1/2-inch half-moon slices, and add to the soup. Heat until meat is hot, about 5 to 8 minutes. Serve immediately.
