Warm and hearty with a smoky flavor that’s best developed by browning the sausage well, this soup is simple and satisfying. The lentils retain their shape, adding texture and flavor along with the colorful vegetables and savory broth.
1 tsp. olive oil
14 to 16 oz. fully cooked smoked sausage, sliced into ½-inch pieces
5 medium carrots, sliced into coins ¼-inch thick (about 3 ½ cups)
1 medium onion, sliced into thin wedges (about 2 cups)
3 Tbsp. Contadina® Tomato Paste
1 tsp. cumin
7 cups water
1 ½ cups uncooked brown or green lentils
5 Tbsp. College Inn® Savory Infusions® Roasted Chicken & Herb Base
2 cups packed baby spinach, coarsely chopped
1 to 2 Tbsp. red wine vinegar or cider vinegar
2 to 3 Tbsp. coarsely chopped fresh parsley
Heat oil in a Dutch oven over medium-high heat. Add sausage and cook 7 or 8 minutes, stirring occasionally, until most pieces are deeply browned on at least 1 side. Remove sausage from skillet; set aside. Add onion and carrots to pan. Cook over medium-high heat about 10 minutes, stirring frequently. Add tomato paste and cumin; cook 1 minute, stirring constantly.
Add water, lentils and Savory Infusions; stir. Add sausage and bring to a boil over high heat. Reduce heat to low; cover and simmer 30 minutes until lentils are tender, stirring occasionally.
Stir in spinach and vinegar. Serve garnished with parsley.
French lentils (du puy) require longer cooking and should not be used in this recipe.
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