Lentil Soup with Chicken Apple Sausage

From The Culinary Couple

Serves 6.


  • 1 1/2 cups lentils
  • 2 Tbsp extra-virgin olive oil
  • 1 lb chicken apple sausage (fully cooked)
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • 4 cups beef stock
  • 5 carrots, chopped
  • 1 Tbsp thyme
  • 1 tsp cinnamon
  • 2 cups spinach
  • Salt and pepper, to taste


  1. Boil water in a medium saucepan. Rinse lentils in cold water and add to boiling water. Stir lentils and cook over medium heat, about 15 minutes.
  2. Heat oil in a Dutch oven or stock pot. Slice sausages and add to pot. Add onions and garlic, saute for 5 minutes.
  3. Add lentils and 1/2 cup of the cooking water. Then add stock.
  4. Add carrots, thyme, cinnamon, salt, and pepper. Stir well. Simmer for 25 minutes.
  5. Add spinach. Adjust seasonings, if necessary. Cook another 10 minutes. Serve with crusty bread.