This stew is warm, comforting and easy to make. Loaded with fiber, you do not need very much to fill up on this hearty dish. Feel free to substitute an Italian sausage for the Spanish chorizo. Also, especially with the holidays coming up, this is a good dish to double the recipe and freeze half for another night.
courtesy of Tasty Kitchen
1 pound Chorizo Sausage
1 teaspoon Vegetable Oil
1 can (15 Oz. Size) Cannellini Beans, Drained
1 can (15 Oz. Size) Fire Roasted Diced Tomatoes
1 cup Dried Lentils
2 cups Chicken Stock
6 cups Fresh Chopped Spinach
Salt And Pepper, to taste
Crumbled Goat Cheese, To Serve
In a big stockpot, brown the chorizo in a little bit of vegetable oil, stirring constantly, until almost done, about 5-7 minutes.
Add in the cannellini beans, tomatoes, lentils, and chicken stock and stir until combined. Bring to a boil and then reduce heat, cover, and simmer for about 30 minutes until the lentils are soft and tender.
Remove from heat and stir in the spinach; cover for about 5 minutes to let it wilt. Season with salt and pepper to taste (I ended up using maybe 1/2 teaspoon of salt and no pepper). Serve hot with goat cheese!
Note: If you would like to use canned cooked lentils, make sure they are rinsed and drained, then just bring the soup to boil and make sure the chorizo is cooked all the way through. No need to go the full 30 minutes if they’re already cooked!