Serves 6
This robust one-pot dinner packs in lentils, sausage and plenty of vegetables, including mushrooms, spinach, onions and garlic. A loaf of crusty bread is the only accompaniment you need for a complete meal.
Ingredients
2 tablespoons extra virgin olive oil
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons finely chopped garlic
250g sweet or hot Italian sausage, casings removed
250g mushrooms
1 cup dried lentils, picked through and rinsed
2 1/2 cups beef broth (beef stock)
2 1/2 cups chicken broth (chicken stock)
1 cup chopped tomatoes, with their juice
1 cup dry red wine
Pinch red pepper flakes
125g baby spinach, thinly sliced
Salt and pepper
1 tablespoon chopped thyme
Grated Parmesan cheese for garnish
Method
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 stock, chicken stock, tomatoes and their juice, wine and pepper flakes; coverpot 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.
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