- 1 tbsp. olive oil
- 1 large leek, cleaned and chopped
- 2 garlic cloves, peeled and minced
- 1/2 bunch spinach, cleaned and chopped
- 2 tbsp. fresh thyme
- 2 cups dried lentils, soaked overnight
- 4-5 cups chicken stock (beef stock or water)
- 2 bay leaves
- 2 chicken sausage links (pork, turkey, tofu, etc.), diced
- 1 & 1/2 tsp. sea salt
Saute leek 1-2 minutes. Add spinach and garlic and cook 3-5 minutes. Add thyme, lentils (discard lentil soaking water), stock and bay leaves. Bring to a boil, cover and simmer 30 minutes. Add diced sausage and sea salt. Continue cooking 30 minutes, or until lentils are soft. Makes 6-8 servings.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
Some recipes and articles on this site may contain affiliate links to products we trust and love. The money received helps keep this website and all of its healthful and delicious content FREE to the public.
