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Herby Lentil-and-Sausage Soup

Photo: Jennifer Causey
Active time 25 mins
Total time 40 mins

Serves 8 (serving size: about 1 cup)

Dried brown lentils are inexpensive and quick-cooking—perfect for a hearty weeknight dinner. They hold their shape well after being cooked, so thise soup is a good one to make ahead.; Tthe spinach will lose its vibrant color after stored, so either add it when reheating the soup, or make your peace with the darker color. Here’s a super-simple soup tip: Simmering with thyme sprigs infuses the soup with flavor without the painstaking work of pulling those little leaves off the stems. For a vegetarian version of the soup, leave out the sausage and switch to unsalted vegetable stock; add a spoonful of white miso if it needs more depth.


  • 2 tablespoons olive oil
  • 1 1/2 cups chopped yellow onion
  • 1 cup chopped carrot
  • 2/3 cup chopped celery
  • 8 ounces sweet pork Italian sausage, casings removed
  • 6 cups unsalted chicken stock (such as Swanson)
  • 1 1/2 cups dried brown lentils
  • 6 thyme sprigs
  • 3 bay leaves
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 9 ounces fresh baby spinach

Nutrition Information

  • Calories 303
  • Fat 12.9 g
  • Satfat 3.8 g
  • Monofat 6.6 g
  • Polyfat 1.8 g
  • Protein 18 g
  • Carbohydrate 30 g
  • Fiber 6 g
  • Cholesterol 22 mg
  • Iron 4 mg
  • Sodium 593 mg
  • Calcium 88 mg
  • Sugars 3 g
  • Est. Added Sugars g

How to Make It

  1. Heat oil in a Dutch oven over medium-high. Add onion, carrot, and celery; cook, stirring often, 5 minutes. Add sausage; cook, stirring often, until crumbled and no longer pink, about 3 minutes. Add stock, lentils, thyme, and bay leaves; bring to a boil. Cover and reduce heat to medium; simmer until lentils are tender, about 20 minutes. Add parsley, salt, pepper, and spinach; cook, stirring constantly, until spinach wilts, about 1 1/2 minutes. Discard thyme sprigs and bay leaves.