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Lentil Soup

Lentils with Spinach and Chicken Sausage

A one-pot meal of lentils with spinach and chicken sausage

Calories 245 kcal

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 package Aidells apple-chicken sausage
  • 1 large yellow onion diced
  • 2 tablespoon minced garlic or two cloves
  • 1/2 teaspoon garlic & pepper seasoning more or less, according to your preference
  • 1 red chili pepper (or 1 hot chili pepper from jar) optional
  • 2-1/2 cup water
  • 1-1/2 cup red wine
  • 1 cup Brown lentils Can use French green or black lentils
  • 12 cup chopped spinach
  • 1-1/4 teaspoon sea salt

Instructions

  1. Heat 1 tsp oil in a large pot or skillet over medium heat.

  2. Slice the chicken sausages, add to the pot and cook until brown, about 5 minutes.

  3. Set sausage aside in a separate bowl.

  4. Add 2 tsp oil and onion to the pot and cook until brown, about 5 minutes.

  5. Add garlic and other seasonings and cook, stirring for a minute or two.

  6. Add water and wine, and increase heat to high then bring to boil.

  7. Rinse the lentils (no need to soak them), sift through and discard any pebbles, bad lentils, or debris.

  8. Add the lentils to the pot and reduce heat to low and cook for 25 minutes.

  9. Add spinach, sausage, and salt and cook, covered, stirring occasionally until the lentils and spinach are tender, about 10-15 more minutes.

  10. Ready to eat!

Recipe Notes

Brown lentils were used for this recipe. However, you can use black or green. You can even use red, but the texture of your lentil dish will be a bit mushier than if using brown, black, or green lentils.