Spicy Lentil, Sausage, and Spinach Soup

Submitted by JackieOhNo!

"This is a very thick and hearty soup, which is almost like a lentil stew (some call it “stout”). It is easily thrown together with ingredients most always on hand, and lends itself well to modification.  If you don’t have (or don’t want to buy) Calabrian chiles, you can just use spicy sausage or add red pepper flakes to your liking, or you could forgo the spiciness completely.  There’s no need to defrost the spinach, it will do that while it cooks.  If you prefer a soupier soup, just add more water or stock.  Regarding the salt, I find lentils and potatoes need a lot of salt, but the amount is really up to you.  If you don’t have fresh nutmeg p, just add 1/4 t. or so of ground nutmeg.  And if you don’t save your Parmesan rinds, just stir in about 1/2 cup grated Parmesan right before serving."

 

• 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

1. 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.
2. 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.
3. 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!