January. It’s a month of recovering from the holidays, working off sugar cookies and eating soup. I’m pretty sure soup is my favorite food and dreary January is the perfect time to consume large amounts of it without feeling the slightest bit guilty. Liquid meals taste even better on cold, rainy days.
This soup is garlic covered coziness. The lentils make it rich and creamy and it’s pretty darn good for you. Lentils are low in calories but (being a legume) are high in protein. I also used a chicken sausage to cut down on the fat. Who said comforting had to be fattening? Let’s get started.
We begin with three cloves of garlic and twelve ounces of italian chicken sausage. I used a spicy sausage for this but if you do not want the heat you can use any italian flavored variety. Cover the bottom of your favorite soup pot with several tablespoons of olive oil and place over medium-high heat. Once your oil is hot add sausage and garlic along with one half tablespoon of your favorite italian seasoning and two teaspoons of kosher salt. Saute for about five minutes or until sausage has browned and released all it’s amazing sausagey flavors. Add four cups of fresh baby spinach and cook two to three minutes or until the spinach is wilted.
Reduce your heat to medium and add one cup of red split lentils and four cups of chicken broth. Bring to a simmer, cover and cook for 10-15 minutes or until lentils are soft.
While your soup is cooking you can get started on the garlic bread.
Treat yourself to a good italian loaf for this, something not too soft. Slice your bread into half inch slices and brush both sides with olive oil. I used an electric skillet to toast my bread but if you do not have one your broiler will work, just be sure to flip each slice half way through the toasting process. When your toast is ready rub each slice with a clove of garlic. Mmmm…garlic.
Serve yourself a big bowl of lentil soup garnished with parmesan and a squeeze of lemon. Enjoy!
Italian Lentil Soup
serves 4
- 1/2 tablespoon italian seasoning
- 3 garlic cloves (minced)
- 3 tablespoons olive oil
- 1 cup split red lentils
- 4 cups chicken broth
- 4 cups fresh baby spinach
- 12oz link italian chicken sausage (sliced)
- 2 teaspoons kosher salt
- 1/2 cup grated parmesan
- 1 lemon
Cover the bottom of a heavy pot with several tablespoons of olive oil and place over medium-high heat. Once your oil is hot add sausage and garlic along with 1/2 tablespoon of italian seasoning and 2 teaspoons of kosher salt. Saute for about 5 minutes or until sausage has browned. Add 4 cups of fresh baby spinach and cook 2-3 minutes or until the spinach is wilted. Reduce your heat to medium and add 1 cup of red split lentils and 4 cups of chicken broth. Bring to a simmer, cover and cook for 10-15 minutes or until lentils are soft. Serve with a squeeze of lemon and parmesan. Enjoy!
Sincerely,
Pedantic Foodie