Lentil Soup

A friend of mine forwarded me this recipe this summer, and I loved it, very colourful and flavourful with unusual combination of ingredients.  I adjusted a few things to make it suitable for our vegetarian friends and it freezes well.  I've divided this one up into two ziplock bag portions per batch, as it does make a very large pot.

 

Lentil Soup

 

Olive oil

1 onion

3 cloves garlic

1 box of chicken broth

4 cups water

1 cup salsa

4 sausages ( remove casing and cut up)

1 chicken breast – bone in/skinless

1 cup lentils

½ cup barley

1 bag spinach

1 can chick peas

 

Cook onion, garlic and sausage then barley and cook for about a minute more.  Then add chicken broth, water, chicken and lentils.  Bring to a boil and then lower heat and continue to cook for about 30 minutes.  Remove chicken & shred it.  Add it back to the soup along with the chickpeas, spinach and salsa.

Cook's Notes: In place of 4 sausages I used 1 lb of ground sausage meat.  I also used baby spinach leaves in place of full leaf spinach.