Dried brown lentils are inexpensive and quick-cooking—perfect for a hearty weeknight dinner. They hold their shape well after being cooked, so thise soup is a good one to make ahead.; Tthe spinach will lose its vibrant color after stored, so either add it when reheating the soup, or make your peace with the darker color. Here’s a super-simple soup tip: Simmering with thyme sprigs infuses the soup with flavor without the painstaking work of pulling those little leaves off the stems. For a vegetarian version of the soup, leave out the sausage and switch to unsalted vegetable stock; add a spoonful of white miso if it needs more depth.
How to Make It
Heat oil in a Dutch oven over medium-high. Add onion, carrot, and celery; cook, stirring often, 5 minutes. Add sausage; cook, stirring often, until crumbled and no longer pink, about 3 minutes. Add stock, lentils, thyme, and bay leaves; bring to a boil. Cover and reduce heat to medium; simmer until lentils are tender, about 20 minutes. Add parsley, salt, pepper, and spinach; cook, stirring constantly, until spinach wilts, about 1 1/2 minutes. Discard thyme sprigs and bay leaves.
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