sausage lentil soup

Since the day I first tried lentils I've been smitten.  Lentil soup is so easy and quick, provides a good dose of fiber, and is just plain delicious.

I've been off in search of more soups since then, and my Taste of Home Light and Tasty cookbooks came to the rescue once again.  (Seriously, if you ever find one, snatch it up!  They are awesome.)  I found a great recipe for another lentil soup.  This one has sausages (yum) and spinach (yum yum) to make it one of the tastiest and prettiest things ever to grace my soup bowl. 

Sausage Lentil Soup

Adapted from Taste of Home's Light and Tasty 2008

• 1 onion, chopped
• 1 celery rib, chopped
• 1/2 lb. smoked sausage, halved and thinly sliced
• 2 carrots, halved and thinly sliced
• 2 garlic cloves, minced
• 2 cans (14 1/2 oz. each) reduced-sodium chicken broth
• 1/3 cup water
• 1 cup dried lentils, rinsed
• 1/2 t. oregano
• 1/4 t. cumin
• 1/4 t. pepper
• 1 can (14 1/2 oz) stewed tomatoes, cut up
• 1 T. Worchestershire sauce
• 1 cup chopped fresh spinach

In a large saucepan coated with cooking spray, saute onion and celery for 2 minutes.  Add the sausage, carrot, and garlic; cook 2-3 minutes longer or until onion is tender. Stir in the broth, water, lentils, and spices.  Bring to a boil, then reduce heat and cover and simmer for 25-30 minutes or until lentils and vegetables are tender.  Stir in the remaining ingredients; cook until heated through and spinach is wilted.  Serves 6.