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Italian Sausage and Lentil Stew with Spinach and Tomatoes
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup dried brown lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 4 cups fresh spinach

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion and cook for 4 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
  • Add the rinsed lentils, diced tomatoes, chicken broth, and dried oregano. Season with salt and black pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the lentils are tender.
  • Stir in the fresh spinach and cook for 2 minutes until it wilts. Taste and adjust seasoning if needed before serving.

Notes

Brown the sausage well before adding the other ingredients to build deeper flavor in the broth. Add the spinach right at the end so it stays bright green. Leftovers thicken as they sit, so add a splash of broth when reheating. Use mild or spicy sausage depending on your preference for heat.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife