Justines Rustic Chicken Sausage and Lentil Soup

Warm, hearty, and brimming with flavor, Justine's Rustic Chicken Sausage and Lentil Soup is the ultimate comfort food for cooler days. This wholesome recipe combines the smoky richness of chicken sausage with the earthiness of green lentils, perfectly balanced by aromatic herbs like thyme, oregano, and paprika. Packed with nutrient-rich vegetables, including carrots, celery, and baby spinach, this one-pot wonder is simmered to perfection in a savory blend of chicken broth and crushed tomatoes. A splash of fresh lemon juice and a sprinkle of parsley add a zesty finishing touch. Ready in just an hour, this protein-packed soup is ideal for meal prep or a quick weeknight dinner. Pair it with crusty bread for a rustic, satisfying meal that’s as nourishing as it is delicious.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 4 links chicken sausage, sliced
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 3 medium celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 leaves bay leaves
• 1 cup green lentils, rinsed
• 6 cups low-sodium chicken broth
• 1 15-ounce can crushed tomatoes
• 4 cups baby spinach
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped
• 0.5 whole lemon, juiced

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the chicken sausage slices to the pot and cook until browned on both sides, about 5-7 minutes. Remove and set aside.

Step 3

In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables soften.

Step 4

Add the minced garlic, dried thyme, oregano, smoked paprika, and bay leaves. Cook for 1 minute, stirring constantly, until fragrant.

Step 5

Stir in the rinsed green lentils, chicken broth, crushed tomatoes, and the cooked sausage.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, or until lentils are tender.

Step 7

Remove the bay leaves. Stir in the baby spinach and let it wilt, about 2 minutes.

Step 8

Season the soup with salt and black pepper to taste.

Step 9

Finish with a squeeze of fresh lemon juice and garnish with chopped parsley.

Step 10

Serve hot with crusty bread on the side, if desired.

Nutrition Facts

Serving size	(2951.6g)

Amount per serving	% Daily Value*
Calories	1369.6

Total Fat 70.3g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 160.0mg	0%
Sodium 5175.3mg	0%
Total Carbohydrate 119.9g	0%
Dietary Fiber 36.6g	0%
Total Sugars 40.3g
Protein 78.3g	0%

Vitamin D 0IU	0%
Calcium 491.8mg	0%
Iron 18.9mg	0%
Potassium 3654.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 22.0%

Carbs: 33.6%