Sunday, January 10, 2010

Hearty Lentil and Sausage Soup

I found this recipe on the Whole Foods Site. I made a couple of changes to the original recipe. I just omitted a couple of ingredients...

This is the recipe as it appears on the Whole Foods site with my changes in parenthesis.

Hearty Lentil and Sausage Soup
Serves 6

2 tablespoons extra virgin olive oil
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped yellow onion
2 tablespoons finely chopped garlic (this I omitted)
1/2 pound sweet or hot Italian sausage, casings removed
1/2 pound mushrooms (such as white, cremini, shiitake, portobello and oyster), chopped ( I also omitted this)
1 cup (about 7 ounces) dried French or brown lentils, picked through and rinsed
2 1/2 cups beef broth
2 1/2 cups mushroom or low-sodium chicken broth (I used low sodium chicken broth)
1 cup chopped tomatoes, with their juice
1 cup dry red wine
Pinch red pepper flakes
1/4 pound baby spinach, thinly sliced (I used escarole and beet greens)
Salt and pepper
1 tablespoon chopped thyme
Grated Parmesan 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. 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. Add lentils, beef broth, mushroom or chicken broth, tomatoes and their juice, wine and pepper flakes; cover 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 for 1 to 2 minutes more; stir in thyme. Ladle soup into bowls and top with Parmesan.

This was delicious. Chris loved it. The escarole and beet greens gave it a nice bite. I used the new wine glasses we got from my sister for Christmas and they have a lovely stem to hold. Another great Monday night meat... the pressure is on for the rest of the week.

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