In a heavy bottom pot (5 quarts or larger), heat the oil over medium heat until shimmering. Add onions, carrots and celery and sauté until softened but not browned, about 7-8 minutes.
Add the sausages and break them up with a fork or the back of a wooden spoon. Try not to leave any large lumps behind. Sauté until the meat has lost its raw color and most of the fat has been rendered, about 3-4 minutes. Add the lentils and stir to coat well. Heat for 1-2 minutes.
Add chicken broth and bring to a boil. Skim off any foam that develops. Reduce to a simmer and cook until the lentils are soft throughout, about 45-60 minutes.
Add tomato paste and vinegar and stir thoroughly. Turn off heat and add spinach, stirring until completely wilted. Taste for salt and pepper.
Serve with crusty bread and a nice salad for a complete meal. For garnishes try croutons, cheese and parsley.
The two ingredients that will most impact the flavor of this soup are the sausages and the chicken broth. Use only fresh, uncooked sausages. Some supermarkets sell sausages made in-store. These are ideal. I use the hot Italian sausages sold from the meat counter at Whole Foods. If your sausages are too spicy, try a mild Italian sausage. If not spicy enough, add ¼ - ½ teaspoon of crushed red peppers. As for the broth, nothing can compete with homemade chicken broth, but if you don't have any, use a good quality store-bought chicken broth that's low in sodium. That way you control the salt.
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 66 (22%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 30.1mg||9 %|
|Sodium 560.2mg||19 %|
|Potassium 793.8mg||21 %|
|Total Carbohydrate 36.6g||11 %|
|Dietary Fiber 16.9g||67 %|
|Sugars, other 19.8g|
|Protein 22.4g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 300
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