Lentil soup with Sausage and Spinach
This soup is far more delicious than it should be, given how quick and easy it is. It takes 30 minutes, start to finish and is filling and nutritious. It's also easy to make vegan, should you wish.
8-12 ounces of sausage, removed from casings and crumbled
medium onion, finely chopped
4 cloves garlic, minced
3/4 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon urfa biber or harissa
3/4 teaspoon turmeric
8-10 ounces spinach
1 quart broth or water
1 cup Spanish lentils
salt as needed
Rinse lentils in a saucepan, then add about 3 cups of water and boil lentils for 20 minutes. Meanwhile, brown sausage in a thick bottomed soup pot. Remove to a bowl and pour off all but 1 tablespoon of fat. Saute onion until soft. Add garlic and cook one to two minutes; don't let it brown. Add the spices and stir for 30 seconds to temper them. Add the spinach and stir until wilted, if fresh, and til completely defrosted if frozen. Add broth and par-cooked lentils. Simmer until lentils are fully cooked. Then taste and correct salt.