This Vegetable & Chicken Sausage Lentil Soup is a simple, hearty and delicious fall soup that will make your home smell amazing on any weeknight!
2 cups uncooked green whole lentils
1 tablespoon olive oil
14 ounces mirepoix, about 3 cups (diced onions, carrots, celery)
1 tablespoon minced garlic
1 tablespoon salt
pinch of ground black pepper
1 tablespoon dried parsley
4 cups raw baby spinach leaves
1 can (14.5 ounces) diced tomatoes
8 cups chicken broth (about 4 cans plus 1/2 cup water)
16 ounces pre-cooked chicken sausage, diced into bite-sized pieces (I used tomato basil chicken sausage from TJs)
Rinse your lentils in cold water to remove the outer coating.
Heat olive oil over medium heat in a large deep soup pot or Dutch Oven. Add mirepoix mixture when oil is hot. Stir to coat all vegetables in oil and let it cook for 3-4 minutes, or until the onions begin to turn translucent.
Add garlic, salt, pepper, parsley, and spinach leaves to the pan. Stir initially, and cook until the spinach leaves are cooked down (2-3 minutes).
Add tomatoes and chicken broth to the pan. When it comes to a boil, add lentils and reduce heat to low. When the soup returns to a simmer, cover the pan and let it cook for 10 minutes.
After 10 minutes, remove the lid and stir the soup to ensure the lentils cook evenly. Add the sausage to the soup and stir once more. Replace the lid and set a timer for 15 minutes.
After 15 minutes, remove the lid and stir the soup. The soup is done when the lentils are cooked through and tender.
Remove from heat and let the soup cool for 10 minutes before serving immediately. Store in long flat containers or Pyrex for up to 4 days.