Hearty Lentil and Sausage Soup
A rustic one-pot soup of French lentils, Italian sausage and mixed mushrooms simmered in red wine and broth, finished with spinach and thyme.
| 1 tbsp extra-virgin olive oil | Sweat vegetables 6 min | Brown sausage, breaking up | Cook mushrooms 3 min | Add lentils, broths, tomato, wine, chile; boil | Simmer 30 min until tender | Add spinach, salt, pepper; simmer 1-2 min | Stir in thyme | Ladle into bowls, top with cheese |
| 2 carrots, chopped | ||||||||
| 1 celery stalk, chopped | ||||||||
| 1/2 medium yellow onion, chopped | ||||||||
| 2 cloves garlic, finely chopped | ||||||||
| 225 g sweet or hot Italian sausage, casings removed | ||||||||
| 225 g mixed mushrooms, chopped | ||||||||
| 200 g dried French or brown lentils, rinsed | ||||||||
| 600 ml low-sodium beef broth | ||||||||
| 600 ml low-sodium mushroom or chicken broth | ||||||||
| 1 medium tomato, chopped, juice reserved | ||||||||
| 240 ml dry red wine | ||||||||
| crushed red chile flakes | ||||||||
| 115 g 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, for garnish |
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