Eosinophilic Esophagitis Friendly Italian Sausage and Lentil Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Eosinophilic Esophagitis Friendly Italian Sausage and Lentil Soup

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Ingredients

6 servings

2 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 lb ground pork
1 tsp fennel seeds
1 tsp dried oregano
½ tsp red pepper flakes
1 medium yellow onion, finely diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 ½ cups green lentils, rinsed
6 cups low-sodium chicken broth
1 tsp ground turmeric
1 sprig fresh rosemary
2 cups baby spinach
1 tbsp fresh lemon juice
salt and pepper, to taste

For serving

fresh parsley, chopped (optional)

Instructions

1
Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the ground pork, fennel seeds, dried oregano, and red pepper flakes. Cook, breaking the meat into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 7–8 minutes. Transfer the pork to a plate and set aside, leaving any rendered fat in the pot.
2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

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