Vegan Italian Sausage and Lentil Soup
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Learn more āIngredients
6 servings
- 2 tbsp extra virgin olive oil, divided
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 1 tsp fennel seeds
- 1 tsp dried oregano
- Ā½ 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 Ā½ cups green lentils, rinsed
- 6 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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 7ā8 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 6ā7 minutes.
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