Ingredients (~8 servings)
- 1 1/2 cups brown or green lentils, rinsed
- 3 tablespoons unsalted butter
- 12 ounces smoked tasso or andouille sausage, sliced
- 1 medium onion, finely diced
- 1/2 cup roasted red pepper, diced
- 3 cloves garlic, minced
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon turmeric
- 4 cups chicken or vegetable broth
- 2 cups water
- 5 ounces fresh spinach
Preparing the Tasso
If using dried lentils, you’ll want to soak them overnight in a bowl with plenty of water in your refrigerator; soaking is optional but helps them cook faster. Drain before beginning cooking.
In a large cooking vessel (either a heavy-bottomed pot or Dutch oven), heat over medium-high heat. When the pot is hot, melt 1½ tablespoons of the butter, and add in the tasso or sausage; you will want to brown the meat for ~6-7 minutes (turn it frequently until it is done).
Once browned, carefully remove tasso from the cooking vessel and place it to the side until needed.
Sauté the Vegetables
Lower the heat to medium; add the remaining 1½ tablespoons of butter to the pot. When melted, add in the diced onion and roasted red pepper to the pot and sauté the vegetables for ~5 minutes or until tender.
Next, add the minced garlic and sauté for an additional 2 minutes or until fragrant.
Simmer the Soup
Once vegetables have been finished cooking, add the lentils and all of the seasonings. Combine everything well and toast the spices for approximately 2 minutes.
Now, pour in the chicken stock and water; also, add the browned tasso back into the pot.
Bring the soup mixture to a simmer, cover the pot with a lid, and allow it to continue cooking for ~10 minutes.
After ~10 minutes, remove the lid and continue to simmer for approximately 15 minutes longer so that the lentils are tender and the broth has reduced slightly.
Complete the Soup
Finally, stir the fresh spinach into the soup and cook for an additional ~5 minutes or until the spinach has fully wilted into the soup.
Remove from heat and serve.
Spinach and Lentil Soup with Smoked Tasso
Ingredients
- 1 1/2 cups brown or green lentils rinsed
- 3 tablespoons unsalted butter
- 12 ounces smoked tasso or andouille sausage sliced
- 1 medium onion finely diced
- 1/2 cup roasted red pepper diced
- 3 cloves garlic minced
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon turmeric
- 4 cups chicken or vegetable broth
- 2 cups water
- 5 ounces fresh spinach
Instructions
- Melt 1.5 tbsp butter in large pot over medium-high heat. Brown sliced sausage 6-7 minutes until golden.
- Remove sausage. Add remaining butter, onion, and roasted peppers. Cook 5 minutes until softened.
- Add garlic, cook 2 minutes until fragrant.
- Add lentils and spices, toast 2 minutes.
- Pour in broth and water. Return sausage to pot.
- Bring to simmer, cover and cook 10 minutes.
- Uncover and simmer 15 minutes until lentils are tender.
- Stir in spinach, cook 5 minutes until wilted.
