Tuscan Lentil Soup

This hearty tuscan soup is packed choked with veggies and protein! It’s a breeze to form and might simply feed a crowd!

If you’ve ne'er hard-baked with lentils before, I’m here to inform you that you just would like to!They’re primarily very little itty-bitty small superfoods ????⭐️ Packed choked with macromolecule, fiber and B-vitamins. simply rinse them well during a strainer (I used my OXO Rice & Grains laundry strainer that was awful as a result of I didn’t got to worry regarding them falling through slits) and toss them into the boiling broth.

While the soup is cooking, you’ll wish to urge the remaining veggies prepped. begin by slicing the zucchini (I used my OXO Adjustable Hand-Held Mandoline Slicer to urge even slices, and it absolutely was super quick) and chopping the cherry tomatoes.

See that awful very little gismo up there? It’s gonna be my new ally. simply pop the tomatoes in and press. It slices them perfectly! I’m undoubtedly getting to be victimization OXO’s Grape & Tomato Cutter on the regular, not only for tomatoes, except for grapes too- it’s wholly getting to save this mammy some time!

Anyway, back to the formula. once the lentils and potatoes have simmered for regarding ten minutes, you'll be able to supply the zucchini and tomato and let everything cook for quarter-hour around. once the lentils ar tender, add the spinach and let it wilt. 

Ingredients

• 1 tbsp. olive oil
• 1 lb. ground Italian sausage (spicy, mild or sweet)
• 1 yellow onion, diced
• 4 cloves garlic, minced
• ¾ tsp. dried oregano
• ¾ tsp. dried basil
• ¼ tsp. crushed red pepper flakes
• ¼ tsp. paprika
• ¼ tsp. kosher sea salt
• ½ tsp. ground black pepper
• 1 bay leaf
• 8 c. low-sodium chicken broth
• 2 small russet potatoes, cubed
• 1 c. dry green lentils
• 1 c. quartered cherry tomatoes
• 1 zucchini, thinly sliced
• 3 c. fresh spinach

Directions

1. In a large stock pot or Dutch-oven set over medium heat, add the oil. When the oil is hot, the add the sausage and cook until browned, about 5 minutes; drain any excess fat.
2. Stir in the garlic and onion, cook until fragrant. Sprinkle in the oregano, basil, red pepper flakes, paprika, salt and black pepper. Add the bay leaf and then pour in the chicken broth. Bring to a boil, then add the potatoes and lentils and cook for 10 minutes.
3. After the 10 minutes, add in the tomatoes and zucchini, continue simmering for 15 minutes or until the lentils are tender. Stir in the spinach and wilt, about 2 minutes. Serve immediately, top with parmesan shavings if desired.

Recipe From : Life Made Simple