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20 minutes
One pot
Dairy Free
Gluten Free

One-Pot Spiced Sausage & Lentil Soup

with Bell Peppers and Wilted Spinach

Cooking time

20 minutes

Servings

2/4

Calories

750 /serving

The days may be becoming warmer, but on a chilly April evening or rainy day a bowl of this hearty soup will do just the trick! It’s packed with nourishing ingredients like lentils, baby spinach and bell pepper; features perfectly seasoned Toulouse sausage and is complemented by a mild yet flavourful Berbere spice blend. After all, we can’t control the weather, but we can help you stay cozy and well fed, no matter what the time of year!

We will send you:

  • 2 Toulouse sausages
  • 90g Baby spinach
  • 1 Bunch of parsley
  • 1 Garlic clove
  • 1 Onion (or shallot)
  • 1 Bell pepper
  • 1 Celery stalk
  • 30ml Tomato paste
  • 12g Chicken demi-glace
  • 540ml Lentils (canned)
  • 9g Mild Berbere spice blend (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajwain)

  • You will need:

    Medium pot
    Strainer
    Olive oil
    Oil
    Salt & pepper
    Total Fat
    40 g
    Saturated Fat
    12 g
    Sodium
    570 mg
    Total Carbs
    56 g
    Sugars
    11 g
    Protein
    44 g
    Fibres
    14 g
    Preparation
    a picture
    Cook the sausages
    In a medium pot, heat a drizzle of oil on medium-high. Add the sausages* and cook, partially covered, 3 to 5 minutes per side, until browned and cooked through. Transfer to a plate, leaving any fond (or browned bits) in the pot. Set aside in a warm spot.
    a picture
    Mise en place
    While the sausage cooks, drain and rinse the lentils; using a potato masher (or a fork), mash ½ the lentils. Thinly slice the celery crosswise. Core and small dice the bell pepper. Peel, halve and small dice the onion. Mince the garlic. Roughly chop the parsley leaves and stems.
    a picture
    Start the soup
    In the reserved pot of fond, heat a drizzle of oil on medium. Add the onions and garlic. Cook, stirring frequently, 2 to 4 minutes, until the onion is translucent. Add the celery and peppers. Cook, stirring frequently, 2 to 4 minutes, until beginning to soften; season with the spice blend and S&P. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, until dark red.
    a picture
    Finish the soup
    To the pot of soup, add the demi-glace, lentils (both mashed and whole) and 3 cups of water (double for 4 portions); season with S&P. Bring to a boil; reduce to a simmer and cook, stirring occasionally, 8 to 10 minutes, until thickened; season with S&P to taste. Add the spinach and cook, stirring frequently, 1 to 2 minutes, until wilted.
    a picture
    Plate your dish
    Thinly slice the sausages into rounds on an angle. Divide the finished soup between your bowls. Top with the sliced sausage, parsley and a drizzle of olive oil. Bon appétit!

    *Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.