Hearty Lentil and Sausage Soup

Hearty Lentil and Sausage Soup

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.

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, finely chopped
  • 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 low-sodium beef broth
  • 2 1/2 cups 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, thinly sliced
  • 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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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 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 for 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 carbohydrate (10g dietary fiber, 5g sugar), 18g protein

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