Lentil and Italian Sausage Soup

• Gluten free

• Meat

  • 1 1/2 lb Italian sausage

• Produce

  • 1/2 cup Carrots
  • 1 Celery, rib
  • 4 cloves Garlic
  • 1 Leek, small
  • 1 1/2 cups Lentils
  • 1/2 cup Onion
  • 1 cup Spinach, packed

• Canned Goods

  • 5 cups Chicken stock

• Condiments

  • 2 tbsp Dijon mustard

• Baking & Spices

  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tbsp Red wine vinegar

• Dairy

  • 2 tbsp Butter
  • 1 cup Heavy cream
  • 1/2 cup Parmesan cheese, grated

Found on peaceloveandlowcarb.com

Description

Directions

• Heat slow cooker on low setting.Thoroughly rinse lentils, and add to slow cooker with chicken stock.
• In a large skillet over medium-high heat, brown sausage in olive oil and butter.
• Using a slotted spoon, remove sausage from pan, reserving drippings. Add the cooked sausage to the slow cooker.
• Add spinach, carrots, onions, garlic, leek, celery and a little salt and black pepper to the pan. Sauté vegetables over medium heat until tender. About 10 minutes.
• Add sauteed vegetables to the slow cooker and mix in.
• Stir in heavy cream, Parmesan cheese, Dijon mustard, and red wine vinegar. Cover and allow to cook on low 6-8 hours.

Nutrition