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Hearty Lentil and Sausage Soup
- 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
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.
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- 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