Hearty Lentil and Sausage Soup

By hkisilywicz

Ingredients

• 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

Preparation

Step 1

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 broth, 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.