It’s windy, rainy, and chilly, and I’m thinking that today’s a good day for making a big batch of hearty soup. Soup is one of those cooler-weather comfort foods that makes you feel good from the inside out, especially if it leans towards the healthy side. Today I’m making a pot of one of my favs- Lentil and Sausage Soup. Easy to prepare, simple ingredients, and crazy amounts of flavor. You get some spiciness from the Italian sausage, earthiness from the lentils, mild sweetness from the onions and carrots, and acidity from the tomatoes. I used a beef broth base to compliment the sausage, and finished with some rosemary and oregano. Keep things as simple as possible for yourself by using your favorite canned lentils and canned diced tomatoes.
This recipe makes a good portion of soup, which is not inconvenient because it actually tastes better the next day. The flavors deepen and it reheats beautifully. So even if you’re having dreamier weather than me and have yet to pull out your heavy sweaters, yummy soup can never be a bad idea.
All it needs now is some Parmesan and nice crusty bread.
Heat a large cast iron pot over medium high heat and add in the olive oil. Swirl to coat the bottom of the pan. Add the red onion and saute until translucent, about 3-5 minutes. Add in the garlic and Italian sausage and cook, stirring occasionally, until the sausage is crumbled and browned. Add in the chopped carrots and cook for another 3 minutes.
Add in your favorite canned lentils. Stir and let everything cook together for another 2 minutes.
Pour in the beef broth, canned tomatoes (with juice), tomato paste, rosemary, and oregano. Bring to a boil, cover, reduce the heat to low, and let simmer for 30 minutes.
Add in the spinach and simmer for 10 more minutes, adding more broth or water if the soup becomes too thick. Season with black pepper to taste.
Serve with piled-high freshly grated Parmesan and some crusty bread. And maybe a glass (or two) of red.