Recipes

There are a lot of different types of lentil soups out there. Most are pretty run of mill. They taste good but they have no pizazz – you know what I mean. They taste a little too healthy, almost like all that extra fiber is just yelling out to let you know it’s there. But this lentil soup – it’s different. It starts with spicy sausage, gets kicked up with sweet potato, spinach, and even a jalapeno, and will make your mouth sing. At least mine did. Served with a little dollop of sour cream, or perhaps a poached egg – delicious.

Sausage, Sweet Potato, and Lentil Stew
Servings: 5
Serving Size: 1.25 cups
Nutritional Info: 148 calories, 3.7g of fat, 14.2g of carbohydrates, 3.8g of fiber, 9.6g of protein * 5 P+

Ingredients

• 1/3 lb. low-fat hot chicken sausage (for vegetarian, replace with 1/2 cup soyrizo)
• 1/2 onion, diced
• 1 ribs celery, chopped
• 1 carrots, chopped
• 1 small-medium sweet potato, peeled and chopped
• 1 cup dry lentils
• 3 cups spinach
• 1/2-1 jalapeno (optional)
• 1/2 tsp. cumin
• 1 cloves garlic, minced
• 2 tbsp. tomato paste
• 1 sprigs thyme
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 4 cups chicken or vegetable broth

Instructions

1. Brown the sausage in a skillet. Drain any extra fat and add to the slow cooker.
2. Add all the remaining ingredients to the crockpot and cook on low for 6-8 hours. Taste and season with salt and pepper if needed. Garnish with sour cream, Greek yogurt, or a poached egg.
3. This recipe freezes very well in airtight containers.