Sausage, Yellow Lentil, Spinach and Rice Soup
Happy Tuesday, Soupers! If you’re like us, you’re starting to lose track of what day it is, thanks to Covid-19! At least we didn’t forget about lunch!
So pucker up because this Sausage, Yellow Lentil, Spinach and Rice soup has so much lemon in it, you will want to kiss someone! In keeping with how you can make staples work for you, this is the perfect soup for using all the ingredients you already have in your pantry. And, our in-house testers give this soup two thumbs up! And, if you want it vegan, or vegetarian, just remove the sausage and use a vegetable broth! So eat up and find that loved one near by and plant a nice wet one on them!
Ingredients
1/2 lb sausage
1/2 cup yellow lentils
1 bunch chopped spinach
1 cup cooked rice
5 cup(s) vegetable stock
3 bay leaves
1 red onion
1 leek
1 shallot (raw), chopped
1 garlic clove, chopped
1 sprig thyme
1/8 teaspoon hot paprika
2 tablespoons balsamic vinegar
1 tablespoon olive oil
4 lemon slices
1 squeeze lemon
Pinch salt and pepper to taste
Carolyn Moncel
Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.
- Brown
- Fall
- Flexiterian
- Grains
- Herbs
- Immunity Boost
- Legumes
- Lunch
- Medium
- Puree
- Spring
- Thick
- Vegetables
- Prep 30min
- Cook40min
- Meal Time Lunch
- Serves 4
Instructions
- Heat 2 tablespoons virgin olive oil in large soup pot over medium-low heat. Saute onions, shallots, garlic, and sweat until translucent and soft. Add sausage to cook.
- Add sweated vegetables, yellow lentils, thyme, paprika, sausage and cooked rice to boiling vegetable stock .
- Season with herbs and spices and add balsamic vinegar and salt and pepper. Add lemon slices.
- Bring soup to a low simmer and cook for 20-25 minutes. Remove bay leaves near the end. Remove lemon rinds.
- Add one final squeeze of lemon juice and serve.
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