Recipe by carole in orlando
A hearty, healthy and good tasting soup. Without the sausage and with the vegetable bouillon it can be a vegetarian or Lenten meal.
Top Review by Lucky in Bayview
Really good! I skipped the zucchini and used chicken broth instead of bouillon. I also used rotel tomatoes to give it a kick. This soup is so simple and delicious I will be making this again for sure. Thanks for posting!
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tablespoon oil
- 10 baby carrots, chopped
- 1 medium zucchini, chopped
- 1 stalk celery, sliced
- 2⁄3 cup dry lentils, rinsed and drained
- 1 (6 ounce) bag baby spinach leaves
- 4 cups water
- 4 teaspoons chicken bouillon or 4 teaspoons beef bouillon or 4 teaspoons vegetable bouillon granules
- 1 teaspoon oregano
- 1⁄4 teaspoon thyme, crushed
- 1 (14 1/2 ounce) can diced tomatoes, with basil
- 1⁄2 cup ditalini
- 1⁄2 package hillshire Little Smokies sausage
Directions See How It's Made
- In large kettle or dutch oven add oil and saute the chopped vegetables,except for the spinach and tomatoes, until tender.
- Add the bouillon and water and heat until the bouillon is dissolved.
- Add the lentils and the spices, and cook until tender on med-low heat.
- About 30 minutes.
- When lentils are tender, add the tomatoes, and Little Smokies and simmer covered for 30 minutes.
- Add the Ditalini pasta and spinach leaves and cook until pasta is tender.
- Serve with a crusty bread and hot sauce to taste.