Sausage and Lentil Soup
Parmesan Cheese Toasts
Ingredients
- 1 lb spicy Italian sausage, casings removed
- 3 cloves garlic, minced
- 1 (12-oz) pkg frozen seasoning blend (diced onion, bell peppers, and celery)
- 2 zucchini, chopped
- 2 (32-oz) cartons chicken broth
- 2 (14.5-oz) cans diced tomatoes
- 2 cups lentils
- 1 Tbsp Italian seasoning
- 1 (16-oz) pkg frozen chopped spinach, thawed and squeezed dry
- 1 Tbsp red wine vinegar
Instructions
- Cook sausage and garlic in a large Dutch oven over medium heat until sausage is browned and crumbly; drain and return to pot.
- Add seasoning blend, zucchini, broth, tomatoes, lentils, and seasoning; bring to a boil, reduce heat, and simmer, stirring occasionally, 1½ hours or until lentils are tender.
- Gradually stir in spinach; cook 5 minutes Stir in vinegar, and season to taste.
Side Dish Ingredients
- 1 cup shredded Parmesan cheese
- ¼ cup butter, softened
- 1 (16-oz) loaf French bread, cut into 1-inch-thick slices
Side Dish Instructions
- Preheat broiler. Stir together cheese and butter; spread over bread slices. Place on a baking sheet. Broil 2 minutes or until toasted.
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