My friend Kenny gave me this keeper. This robust one-pot dinner packs in lentils, sausage and plenty of vegetables, including mushrooms, spinach, onions and garlic. A loaf of crusty bread is the only accompaniment you need for a complete meal.
Lentil and Sausage Soup
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped yellow onion
- 2 tablespoons finely chopped garlic
- 1/2 pound sweet or hot Italian sausage casings removed
- 1/2 pound mushrooms such as white, cremini, shiitake, portobello and oyster, chopped
- 1 cup about 7 ounces dried French or brown lentils, picked through and rinsed
- 2 1/2 cups beef broth
- 2 1/2 cups mushroom or low-sodium chicken broth
- 1 cup chopped tomatoes with their juice
- 1 cup dry red wine
- Pinch red pepper flakes
- 1/4 pound baby spinach thinly sliced
- Salt and pepper
- 1 tablespoon chopped thyme
- Grated Parmesan cheese for garnish
- Heat oil in a large pot over medium heat. Add carrots, celery, onion and garlic and cook, stirring occasionally, until onions are translucent.
- Add sausage and cook, breaking into small chunks, until it begins to brown.
- Add mushrooms and continue to cook until mushrooms have released most of their liquid.
- Add lentils, beef broth, mushroom or chicken stock, tomatoes and their juice, wine and pepper flakes; cover pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 30 minutes.
- Add spinach and salt and pepper, stir well and simmer for 1 to 2 minutes more; stir in thyme. Ladle soup into bowls and top with Parmesan.