Spicy Lentil, Sausage, and Spinach Soup
- Ready In:
- 1hr 5mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb bulk Italian sausage
- 1 tablespoon calabrian chile
- 1 onion, chopped
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 2 cups diced russet potatoes
- 2 large garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1⁄2 tablespoon cumin
- 2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 10 ounces frozen chopped spinach
- 1⁄4 cup tomato paste
- 1 3⁄4 cups lentils
- 4 cups chicken stock
- 2 cups water
- 1 teaspoon freshly grated nutmeg (to taste)
- 1 small parmesan rind
directions
- Heat olive oil in a soup pot over medium heat and add the sausage and chilies. Cook until browned, breaking up into small pieces as you go. Add onion, celery, carrots, potato, garlic, rosemary, cumin, salt, and pepper. Cook until vegetables are soft, about 10 minutes.
- Stir in the tomato paste and add the frozen block of spinach. Add stock and water and heat to a simmer, stirring to break up the spinach a little. Stir in lentils and bring to a boil. While it boils, stir a few times to break up the spinach a little more. Grate fresh nutmeg into soup.
- Cover pot and reduce heat to a simmer. Stir in Parmesan rind. Cook for about 35 minutes, stirring occasionally to finish breaking up frozen spinach., until lentils are tender. Enjoy!
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!