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20 minutes
One pot

One-Pot Sausage & Lentil Soup

with Sweet Pepper & Wilted Greens

Cooking time

20 minutes




800 /serving

There’s nothing quite as deeply satisfying as a bowl of this hearty soup, packed with perfectly cooked pork sausages and healthful ingredients like lentils, baby greens and sweet pepper. The recipe gets its otherworldly aroma from garlic and our mild yet flavourful spice blend—and it only takes 20 minutes to make! All you need to stay nourished, inside and out.

We will send you:

  • 4 Mild Italian pork sausages (high-protein serving)
  • 120g Baby spinach (or baby greens)
  • 1 Bunch of parsley
  • 15ml Minced garlic
  • 1 Sweet pepper
  • 30ml Tomato paste
  • 12g Chicken demi-glace
  • 540ml Lentils (canned)
  • 100g Mirepoix
  • 9g Berbere Flavours spice blend (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan)

Contains: Wheat

You will need:

Medium pot
Olive oil
Salt & pepper
Total Fat
46 g
Saturated Fat
13 g
1720 mg
Total Carbs
56 g
10 g
47 g
14 g
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Cook the sausages
In a medium pot, heat a drizzle of oil on medium-high. Add the sausages* and cook, partially covered, 3 to 5 minutes per side, until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pot. Set aside in a warm spot and reserve the pot.
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Mise en place
While the sausages cook, drain and rinse the lentils; using a potato masher (or a fork), mash ½ the lentils. Core and medium-dice the sweet pepper. Roughly chop the parsley leaves and stems.
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Start the soup
In the reserved pot of fond, heat a drizzle of oil on medium. Add the mirepoix and garlic. Cook, stirring frequently, 2 to 4 minutes, until the vegetables begin to soften. Add the sweet pepper. Continue to cook, stirring frequently, 2 to 4 minutes, until the sweet pepper begins to soften; season with the spice blend and S&P. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, until dark red.
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Finish the soup
To the pot, add the demi-glace, lentils (both mashed and whole) and 2 ½ cups water (double for 4 portions); season with S&P. Bring to a boil; reduce to a simmer and cook, stirring occasionally, 8 to 10 minutes (12 to 14 minutes for 4 portions), until thickened. Season with S&P to taste. Add the spinach and cook, stirring frequently, 1 to 2 minutes, until wilted.
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Plate your dish
Thinly slice the sausages into rounds on an angle. Divide the finished soup between your bowls. Top with the sliced sausages, parsley and a drizzle of olive oil. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.