Sausage Lentil Soup with Spinach

Yesterday I made a really quick delicious soup using all pantry items and fridge/freezer staples.  Cooks up quick and ready for the table in about an hour!  Check it out:

Sausage Lentil Soup with Spinach
Ingredients:

2 tbsp olive oil
3 Italian sausages (hot or mild, depending on your families heat tolerance)
1 medium sided onion, diced
2 leeks, white part only, chopped fine
3 carrots, diced
3 cloves garlic, chopped not minced
1 small can tomato paste
2 cups chopped baby spinach
1 can lentils, drained and rinsed
4 cups good quality chicken stock + 1 cup water
1 tsp ground coriander
1 bay leaf
salt & pepper to taste
parmesan petals for garnish

Method:

Heat a large, wide saucepan over medium. Add oil, then sausages. Brown sausages, turning occasionally, 4 to 6 min. Remove to a plate.

Add onion, leek, carrots and garlic to the same pan. Cook until onion starts to soften, about 3 min.

Meanwhile, thinly slice sausages. Stir in tomato paste, coriander, salt, sausages and any juices.

Continue to cook, stirring frequently, until flavour develops, 5 more min. Pour in chicken stock, pepper, bay leaf and water. Bring to a boil. Stir in spinach and lentils and reduce heat to medium. Cover and gently boil, stirring occasionally for about 15 minutes. 

Ladle soup into bowls. Sprinkle with parmesan and serve.  This soup also freezes really well - if you have any left-overs, freeze in individual gladwares and it's an easy lunch to go!!