Spinach, Lentil and Sausage Soup

Adapted from a recipe at http://tinyurl.com/cl7qgn - A hearty, comforting winter soup. Feel free to substitute the sausage.

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 1  teaspoon  vegetable oil
• 8  ounces turkey kielbasa, chopped
• 1  onion, minced
• 1  carrot, chopped
• 2  celery ribs, diced small
• 3  garlic cloves, minced fine
• 1⁄4 teaspoon crushed red pepper flakes, to taste
• 6  cups reduced-sodium chicken broth
• 1 (14 ounce) can diced tomatoes
• 1  cup dry lentils
• 1⁄2 cup white rice or 1⁄2 cup brown rice or 1⁄2 cup pearl barley, uncooked
• 2  bay leaves
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon ground cumin
• 1⁄2 tablespoon kosher salt
• 1⁄2 teaspoon ground black pepper
• 1 (10 ounce) bag fresh spinach, torn or 1 (10 ounce) bag  baby spinach leaves
• 1⁄4-1⁄2 cup  grated parmigiano

Directions

1. In a soup pot, heat the oil over medium heat until it shimmers. Add kielbasa and saute until lightly browned, 3-5 minutes. Add onion, carrot, and celery and saute until onion is translucent and vegetables are softened, 3-5 minutes. Add garlic and red pepper flake and saute 1 minute more.
2. Add broth, diced tomato with juices, lentils, rice, bay lead, oregano, cumin, salt and pepper. Bring to a boil, then reduce heat and simmer 50-60 minutes.
3. Stir in spinach and simmer 5-10 minutes longer, until spinach is tender. Top each portion with Parmigiano before serving.