Lentil Sausage Soup with Spinach
Yield: 6 servings

A warming autumn or winter soup with hints of cumin and coriander. The addition of tahini makes a rich and creamy cup, while spinach adds color and added nutrition.

2 tablespoons olive oil
1 medium onion, diced
10-12 ounces uncooked chicken or soy sausage, skins removed
3 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
6 cups chicken or vegetable stock
2 cups finely diced yukon potatoes
1/2 cup lentils, rinsed and sorted
1/2 cup whole milk or soy milk
3 tablespoons tahini (sesame butter)
1-2 teaspoons salt (check sodium content of stock)
1/4 teaspoon white or black pepper
2 1/2 cups shredded spinach

Heat the olive oil in a large stock pot over medium heat. Add the onions and sausgae meat, breaking up the large pieces with a wooden spoon. Saute 5-6 minutes, until the onions are soft and fragrant. Add the garlic, coriander and cumin, and cook another 1-2 minutes.

Add the stock, potatoes and lentils. Bring to a boil, reduce the heat to a simmer and cook for 25-30 minutes, until the potatoes and lentils are tender.

Turn the heat to low and stir in the milk and tahini. Add 1 teaspoon salt and the pepper; taste, adding a little more salt, if needed, to bring up the flavors.

Stir in the spinach and cook another minute. Serve warm.

©2007 Copyright Alison Anton - All rights reserved.