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Title: Spinach & Sausage Lentil Soup
Categories: Greens, Pork, Vegetables, Beans
Yield: 6 servings
1 lb Bulk spicy pork sausage
1 c Dried brown lentils; rinsed
15 oz Can cannellini beans; rinsed
- drained
32 oz Chicken broth
1 c Water
14 1/2 oz Can fire-roasted diced
- tomatoes; undrained
6 c Fresh spinach
Crumbled goat cheese; opt
In a Dutch oven, cook and crumble sausage over medium
heat until no longer pink, 5-7 minutes; drain.
Stir in lentils, beans, broth and water; bring to a
boil. Reduce heat; simmer, covered, until lentils are
tender, about 30 minutes. Stir in tomatoes; heat
through.
Remove from heat; stir in spinach until wilted. If
desired, serve with goat cheese.
Kalyn Gensic, Ardmore, Oklahoma
Makes 6 servings (2 quarts)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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