Home/Recipes/Hearty Lentil and Sausage Soup

Hearty Lentil and Sausage Soup

Name: Hearty Lentil and Sausage Soup
Total time: 1 h
Yield: Serves 6
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 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; 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

Serves 6

Time 1 hr

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 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
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

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.

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 (10g dietary fiber, 5g sugar), 18g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.

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 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
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

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.