lentil, sausage, and spinach soup that’s delicious, nutritious, and ideal for cold nights.
It was fairly simple to make, plus the lentils and spinach provide a
nutritional boost. I found the original recipe over at Kalyn’s Kitchen,
and I only changed up a few things when I made it (mainly I omitted the
rice and just added extra lentils!). You can make it in the crockpot,
but I made it on the stove top and it came out great.
carrot, diced very small
T olive oil
sausage, diced in 1/4-1/2 inch
olive oil in large soup pot, add veggies and saute until starting to
soften, about 3-4 minutes. Add garlic, thyme, and seasoning salt and
saute about 2 minutes more. Add diced chicken sausage, canned tomatoes,
chicken stock, lentils, and salt and pepper and
simmer over low heat for about 45 minutes, or until lentils are soft.
Add chopped spinach and simmer until spinach is cooked and lentils are
tender. Serve hot, with Parmesan cheese if
check out the original recipe here!
beer bread to go along with this meal, and even though I’ve already blogged
about this recipe before, I felt the need to mention it again because
it’s that good and SO easy. I found this recipe last year on Well-Fed
Newlyweds and you basically just combine a few simple
ingredients with a bottle of beer. That’s it. I love how the flavor of
the bread will be influenced by the beer you choose, and it’s the
perfect savory quick bread to pair with a bowl of soup, stew, or chili.
Recipe Source: Well-Fed Newlyweds
cups all-purpose flour
T. baking powder
oz. can or bottle of beer
oven to 350 degrees. Spray a 9×5-inch loaf pan with cooking spray.
a large bowl, whisk together the flour, sugar, baking powder, and salt.
should have a shaggy, sticky dough.
half of the melted butter into the prepared loaf pan. Place the dough
on top of the butter, pressing it into the corners. Pour the remaining
butter on top of the dough.
the dough in the oven with a sheet pan underneath to catch any butter
that spills over the sides. (I skipped this step and have had to deal
with my oven smoking from burnt butter for the last few days. Save
yourself the smoke detectors going off – use a drip pan!) Bake the bread
for 50 to 60 minutes, or until golden brown.
the bread to a cooling rack. Cool for a few minutes, then slice and
(The bread tastes best warm, but is difficult to slice until it
has cooled a little. Aim to slice it when it is still warm, but not
steaming hot on the inside.)