Spicy Vermont Sausage, Tomato and Lentil Soup

2 tablespoons olive oil.
1 large onion, chopped
3 cloves garlic, chopped
4 carrots, peeled and diced
1-cup lentils, rinsed and picked thru
5 cups chicken broth
3 cups water
1 bay leaf, 2 sprigs fresh thyme
1 can diced tomatoes (or fresh seeded tomatoes in summer)
Vermont Smoke and Cure hot sausage
1 bunch fresh spinach
Salt and pepper

  1. In a stockpot, sauté onion in olive oil until soft then add garlic and carrots cook stirring gently about 5 minutes.
  2. Add the lentils, chicken broth and water and bring to a boil.
  3. Reduce heat, add bay leaf and thyme and simmer about 20 minutes until lentils are soft.
  4. Meanwhile, bake the sausage on a parchment lined cookie sheet until no longer pink, about 15 minutes at 350º. Cool slightly and slice.
  5. Add to the soup the tomatoes and sausage.
  6. Chop fresh spinach about 1 cup and add to soup.
  7. Remove bay leaf and thyme and season with salt and pepper.

Serves 6.
Enjoy with Rutland Rye Castleton Crackers.