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Lentil Stew

Prep Time 15 minutes
Cook Time 40 minutes
Servings 2 servings
Calories 415kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil plus 1 teaspoon for cooking the chicken
  • 2 tbsp Onion diced small
  • 1/4 cup Carrots peeled and diced small
  • 1/4 cup Celery diced small
  • 2 cloves Garlic minced
  • 3 cups Chicken broth more if needed
  • 2 oz Chicken Andouille Sausage Link chopped, substitute any smoked style sausage
  • 1 tsp Fresh sage chopped
  • 1/3 cup Artichoke hearts chopped
  • 1/3 cup Brown lentils
  • 4 cups Baby spinach
  • 6 Crackers
  • 2 tsp Asiago cheese shaved for garnish
US Customary - Metric

Instructions

  • Heat a pot over medium heat. Once hot , add the oil. Sauté the onion, carrot, celery and garlic until they start to soften.
  • Stir in the broth, sausage, sage, artichoke, and lentils. Bring to a simmer until lentils are soft and the soup builds flavor. Season with salt and pepper to taste. Stir in spinach until wilted.
  • Serve with crackers. Garnish with shaved asiago.

Nutrition

Calories: 415kcal | Carbohydrates: 37g | Protein: 19g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 2090mg | Potassium: 831mg | Fiber: 14g | Sugar: 6g | Vitamin A: 8484IU | Vitamin C: 22mg | Calcium: 142mg | Iron: 5mg