Hearty Lentil and Sausage Soup

Hearty Lentil and Sausage Soup

Rated:
Recipe Rating: 3.99764
Serves 6
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.
Ingredients: 
  • 1 tablespoon extra-virgin olive oil
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 1/2 medium yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 pound sweet or hot Italian sausage, casings removed
  • 1/2 pound mixed 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 cup low-sodium beef broth
  • 2 1/2 cup low-sodium mushroom or chicken broth
  • 1 medium tomato, chopped, juice reserved
  • 1 cup dry red wine
  • pinch crushed red chile flakes
  • 1/4 pound baby spinach, roughly chopped
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon chopped fresh thyme
  • 6 teaspoons grated Parmigiano Reggiano cheese, for garnish
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Method: 
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 minutes. 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 minutes.

Add spinach and salt and pepper, stir well and simmer until the spinach wilts, 1 to 2 minutes more; stir in thyme. Ladle soup into bowls and top with cheese.
Nutritional Info: 
Per Serving: 360 calories (140 from fat), 16g total fat, 5g saturated fat, 30mg cholesterol, 700mg sodium, 32g carbohydrates, (10 g dietary fiber, 5g sugar), 18g protein.