Source: Whole Foods Market
Serves 4 to 6
1/4 cup extra-virgin olive oil (I used a tablespoon or two)
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped yellow onions
2 tablespoons finely chopped garlic
8 ounces Italian sausage (sweet or hot, depending on your preference), cut into small pieces
8 ounces mixed mushrooms, coarsely chopped, such as white, cremini, shiitake, portobello and oyster (I used shiitake and cremini)
1 cup diced tomatoes with their juice
1 cup dry red wine
2 1/2 cups low-sodium chicken broth (I used 2 cans of chicken broth and 2 cup of water to equal a total of 5 cups of broth)
2 1/2 cups mushroom broth or low-sodium chicken broth
pinch of crushed red pepper
7 ounces French or brown lentils, picked through for stones and rinsed (I used French/green)
8 ounces fresh baby spinach, shredded into ribbons
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh chopped thyme
grated Parmigiano-Reggiano cheese for garnish
Heat olive oil in a soup pot over medium-high heat. Add carrots, celery, onion and garlic and slowly sauté until the onions become translucent. Be careful not to burn the garlic. Add the Italian sausage pieces. When they start to brown, add the mushrooms and continue to sauté.
When the mushrooms have released most of their liquid, add diced tomatoes and juice, red wine, beef broth, mushroom broth, crushed red pepper and lentils. Cover the pot and bring the soup to a boil. Reduce heat and simmer until the lentils are almost tender. Add water if a thinner soup is desired.
When lentils are almost tender, stir in the spinach, salt and pepper. Simmer for 2 to 3 minutes to cook the spinach, then add the fresh thyme. Serve the soup, piping hot, with a sprinkling of grated Parmigiano-Reggiano cheese.
Nutrition Info: Per serving (About 16.5oz/473g-wt.): 350 calories (200 from fat), 22g total fat, 6g saturated fat, 13g protein, 20g total carbohydrate (5g dietary fiber, 3g sugar), 30mg cholesterol, 910mg sodium
I talked about this recipe HERE.
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