Lentil and Sausage Soup

Looking through my recipe blog, you may notice how many different soups there are. Soups are a great way to get nutrition into the body.  I run cold, so consuming these warm bowls of deliciousness makes me feel good. Be sure to check out where I buy my Italian sausage. This is a small business in Colorado. Their product has been sustainably sourced and free of allergens. The taste is worth it!

Ingredients

·       1 ½ pounds Italian sausage

·       4 tablespoons butter

·       ½ cup onion, diced

·       4 cloves garlic, minced

·       1 cup spinach, packed

·       ½ cup carrots, diced

·       1 rib celery, diced

·       5 cups chicken stock

·       1 ½ cups lentils

·       1 cup heavy cream

·       2 tablespoons Dijon mustard

·       2 tablespoons red wine vinegar

·       1 teaspoon red pepper flakes

·       sea salt and black pepper, to taste

INSTRUCTIONS

1.    In a large Dutch oven over medium-high heat, brown sausage in 1 tablespoon butter.

2.    Using a slotted spoon, remove sausage from pan, reserving drippings.

3.    Add remaining butter diced onions and minced garlic. Sauté until fragrant and onions are translucent.

4. Add the chicken stock and lentils, and continue to simmer for 10 minutes.

4.    Mix in spinach, carrots, and celery. Sauté vegetables over medium heat until tender. About 10 minutes.

5.     Add reserved Italian sausage. Stir in heavy cream, Dijon mustard, red wine vinegar, salt, pepper, and pepper flakes.

6.     Simmer for 10 minutes. Serve in bowls and enjoy.