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Lentil Soup with Spicy Sausage and Spinach|Craving Something Healthy

Lentil, Spicy Sausage and Spinach Soup

This recipe is slightly adapted from Kalyn's Kitchen.
Servings 8 servings
Author Craving Something Healthy


  • 1 Tbs olive oil
  • 1 medium onion diced
  • 3 medium stalks of celery diced
  • 4 medium cloves of garlic minced
  • 4 links of low fat spicy Italian turkey sausage or lean pork sausage
  • 1/2 tsp hot pepper flakes
  • 1/2 tsp dried thyme
  • 2 tsp dried oregano
  • 1 tsp dried fennel seed crushed
  • 8 cups low sodium chicken broth
  • 1-28 oz can crushed tomatoes with juice
  • 1 10 oz package frozen chopped spinach thawed
  • 1 1/2 cups dried brown lentils
  • 2 dried bay leaves
  • salt and fresh ground pepper to taste


  • In a large stockpot, heat olive oil and sauté onion and celery for about 5 minutes, or until it starts to brown. Add garlic and sauté for 1 minute more.
  • Remove sausage from casings, and crumble into pot. Cook, stirring well to break up sausage and combine with onion mixture, until sausage is no longer pink.
  • Add hot pepper flakes, thyme, oregano and fennel seed to pot and sauté for another 1 minute.
  • Add the chicken broth, tomatoes with juice, spinach, lentils and bay leaves to the stockpot.
  • Bring soup to a boil, and then reduce heat to low, cover and let simmer for 45 minutes to an hour, or until lentils are soft when you bite into one.
  • When lentils are cooked, remove the bay leaves and discard.
  • Remove about 1/3 of the soup, and use an immersion blender or regular blender to puree this soup. Add pureed soup back into the pot and stir to combine.
  • Simmer soup, uncovered, for another 15 minutes.
  • Add salt and pepper to taste.


This recipe doubles nicely, and freezes well.
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