Donna’s Lentil Soup

An iteration of!

After making this lentil soup many times, and trying out variations of herbs, greens, broth, and ground meat this is where it landed. The original inspiration recipe was given to me a few years ago by Donna Wetjen.

½ medium onion chopped

1 tsp. dehydrated parsley

¼ tsp. dehydrated thyme

¼ tsp. dehydrated oregano

1 shake dried red pepper flakes

½ pound ground sausage without casing (I usually use sweet Italian)

1 large organic carrot, peeled, and cut into small pieces (1/4 rounds)

1 medium potato cut into bite-size pieces (I use organic Yukon Gold)

1 cup of green lentils rinsed (I use organic)

1 “box” of chicken or vegetable broth (approximately, you will be able to gauge if you need to add more)

Salt and pepper.

1 8 oz. shell of organic spinach

2 - 3 tbsp. extra virgin olive oil

Heat olive oil in a deep sauté pan or dutch oven over medium heat. Add onion, herbs and red pepper flakes. Cook until onion becomes translucent.

Add sausage, breaking up the pieces with a wooden spoon while it browns. Cook until no longer pink. Drain excess liquid from pan, and add carrot, potato, lentils, broth, and a pinch of salt.

Place lid on askew so that it is not fully closed, bring contents to a simmer and then reduce heat. Continue cooking at a simmer for approximately 1 ½ hours. Add extra broth if needed.

Just before you are ready to serve, add the spinach on top, and cover, simmering for about 5 minutes longer, until spinach is wilted, but still bright green. Add salt and pepper to taste.

Serve with crusty bread and butter.

Serves 4.

Note: This recipe works well without the sausage, and using vegetable broth for a vegan meal.