Creamy Spinach Lentils

Name: Creamy Spinach Lentils
Ingredients: 2 tablespoons butter, oil, or bacon grease; half a yellow onion, diced; 2 carrots, peeled and chopped; 2 sticks celery, chopped; ½ cup dry white wine; 2 cups uncooked lentils, rinsed; 2 medium Yukon potatoes, chopped (about 1 cup total); 4 cups chicken broth (plan to add a few more cups as needed while cooking); 1 bay leaf; a few springs fresh thyme; ½ cup half and half; 3-4 cups packed fresh baby spinach, roughly chopped; olive oil and red wine vinegar for topping (optional); 1 lb Italian sausage, browned and drained

Added by

Rachel over 10 years ago

Made about 2 years ago

pinchofyum.com

gluten-free soups

Ingredients

2 tablespoons butter, oil, or bacon grease
half a yellow onion, diced
2 carrots, peeled and chopped
2 sticks celery, chopped
½ cup dry white wine
2 cups uncooked lentils, rinsed
2 medium Yukon potatoes, chopped (about 1 cup total)
4 cups chicken broth (plan to add a few more cups as needed while cooking)
1 bay leaf
a few springs fresh thyme
½ cup half and half
3-4 cups packed fresh baby spinach, roughly chopped
olive oil and red wine vinegar for topping (optional)
1 lb Italian sausage, browned and drained

Instructions

Heat the bacon grease over medium heat. Add the onions, carrots, and celery. Saute for 10 minutes until the vegetables are nice and roasty and fragrant. Add the wine slowly; it should give a little sizzle and get all the browned bits off the bottom. Add the lentils, potatoes, and broth. Add in sprigs of thyme and bay leaves. Simmer for 30-45 minutes, stirring occasionally, adding more broth as necessary so the lentils are just barely covered in liquid. When the lentils and potatoes are soft, gently mash the potatoes against the side of the pot with the back of the wooden spoon to make the mixture creamy. Add the half and half, spinach, and sausage. Stir to incorporate. Season with salt and pepper (season, taste, adjust, repeat).