Spiced Lentil Chicken Sausage Soup
Warm up with a bowl of hearty Spiced Lentil Chicken Sausage Soup, a bold and satisfying recipe that combines protein-packed lentils, savory chicken sausage, and aromatic spices like cumin, smoked paprika, and turmeric. This nourishing soup is loaded with fresh vegetables, including carrots, celery, and baby spinach, all simmered to perfection in a rich, tomato-infused chicken broth. A touch of lemon juice adds a zesty finish to balance the warm spices, making it a comforting yet vibrant dish. Perfect for weeknight dinners or meal prep, this one-pot recipe comes together in under an hour and pairs beautifully with a slice of crusty bread. Whether you're looking for a gluten-free option, a cozy meal for a crowd, or a wholesome way to satisfy your soup cravings, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 links chicken sausage, sliced
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper (optional)
- 1 cup dried green lentils, rinsed
- 6 cups low-sodium chicken broth
- 1 14-ounce can diced tomatoes (canned, with juices)
- 1 whole bay leaf
- salt, to taste
- black pepper, to taste
- 2 cups baby spinach
- 1 tablespoon lemon juice
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the sliced chicken sausage and brown for 5-7 minutes, stirring occasionally. Remove the sausage from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes, or until the vegetables are softened.
Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring, until fragrant.
Add the rinsed lentils, chicken broth, diced tomatoes (with juices), and bay leaf to the pot. Bring to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the lentils are tender.
Return the browned chicken sausage to the pot. Season the soup with salt and black pepper to taste.
Add the baby spinach and cook for an additional 2-3 minutes, until wilted.
Stir in the lemon juice and remove the bay leaf before serving.
Serve hot, optionally with crusty bread on the side.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 3758 mg | 163% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 36.1 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3167 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
