Hearty Lentil and Sausage Soup

By rossboys

Ingredients

• 1 Tbsp EVOO
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1/2 med yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 lb sweet or hot Italian sausage, casings removed (or substitute turkey sausage)
• 1 c (about 7 oz) dried French or brown lentils, picked through and rinsed
• 2-1/2 c low-sodium beef broth
• 2-1/2 c low -sodium mushroom or chicken broth
• 1 med tomato, chopped, juice reserved
• 1 c dry red wine
• pinch crushed red chile flakes
• 1/4 lb baby spinach, roughly chopped
• 1/4 tsp fine sea salt
• 1/4 tsp ground black pepper
• 1 Tbsp chopped fresh thyme
• 6 tsp grated Parmigiano-Reggiano 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, about 6 min. 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, about 3 minutes. Add lentils, beef broth, mushroom broth, tomatoes and their juice, wine and chile flakes; cover the pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 30 min.

Add spinach and salt and pepper, stir well and simmer until the spinach wilts, 1 to 2 min more; stir in thyme. Ladle soup into bowls and top with cheese.