Lentil Sausage Soup

I love Monday nights.  Mondays I always come straight home from work and love to get things in order for the following week.  This often involves cooking several items to have available throughout the week.

Recently I have been craving lentils and decided that a lentil sausage soup would be perfect for the week ahead.

LENTIL SAUSAGE SOUP

1 1/2 cups lentils (rinsed and drained)

8 cups low sodium chicken broth

2 mild italian sausage links, meat removed from casings

1 can diced tomatoes (drained)

1 tbsp olive oil

1 onion diced

3 celery stalks chopped

1 carrot chopped

2-3 cloves of garlic minced

1/2 tsp red pepper flakes

1/2 tsp thyme

1/2 tsp oregano

1/4 tsp fennel seeds

salt and pepper
red wine vinegar

*several handfuls baby spinch (optional)

In a large sauce pan sautee the onion, carrots, celery and garlic in the olive oil.  Remove from pan.

In the pan cook the sausage until browned.

In a large stock pot put the vegetables, sausage, broth, lentils, canned tomatoes, herbs and seasonings.  Bring to a boil and then simmer for about 40 minutes.  Right at the end I throw some spinach in.  I then add a dash of red wine vinegar to brighten things up.  Start with maybe a half tablespoon and add more if you like. 

If you like, puree about 3 ladles full of the soup and return it to the pot for a thicker soup.

The soup is done and I'm waiting for my husband to return to work for the final taste test!