Sausage and Lentil Soup

Photo: Grace Geiger

Ingredients

2 tablespoons olive oil

1 package of mild or spicy Italian turkey sausage (3 or so)

1/2 large onion, chopped (about 3 cups)

1 large carrots, peeled, chopped

1 large celery stalk, chopped

2 tablespoons of Italian seasoning

2 cups brown lentils

1 quart chicken stock

8 oz can of diced tomatoes (optional)

5 ounce package baby spinach leaves

Preparation

Heat oil in large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, celery, and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add lentils; stir to coat. Add broth and diced tomatoes. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.

Chop sausage into bite size pieces and add sausage to soup. Simmer until vegetables are tender and flavors blend, 10 to 12 minutes. Season to taste with salt and pepper. Stir in spinach. Cook until spinach is wilted, about 3 minutes.

Serve with a nice, fluffy sourdough for dipping into the soup. Or try adding over your favorite rice.