Red Lentil and Sausage Soup


  • 1 pound Golden packaged red lentils
  • 1 pound Turkey Sausage/ Italian Sausage/Chorizo (personal preference)
  • 3 cups Baby Spinach
  • 2 cups water
  • 2 cans reduced-sodium broth (Chicken or Vegetable)
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons extra-virgin olive oil


  1. In a 4 quart saucepan, add water, broth, red lentils, onion, garlic, cumin, and cayenne pepper. Bring to a boil; reduce heat to low, cover and simmer for about 20 minutes.
  2. Heat olive oil in a skillet over med-low heat. Add sausage of choice and cook for about 12 minutes, until fully cooked. When sausage is cooled, cut into slices.
  3. Add sausage to soup, along with spinach and cook for about 3 minutes.
  4. Enjoy!