Ingredients
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2 tablespoons extra virgin olive oil
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3 garlic cloves, chopped
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1 medium onion, chopped
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2 portabella mushrooms, gills scraped out, chopped
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1 cup lentils
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salt and pepper
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1 bay leaf
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2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
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3 sprigs fresh rosemary, intact on stems
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1 (14 ounce) can chopped fire-roasted tomatoes or 1 (14 ounce) can regular diced tomatoes
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6 cups chicken stock
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1 (10 ounce) box frozen spinach, thawed and drained
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1 large starchy potato, peeled and chopped
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1 cup carrot, shredded
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1 1/2 lbs bulk hot Italian sausage
Instructions
- In a medium sized pot, simmer lentils in chicken stock.
- In a second pot, sauté sausage in olive oil.
- Add garlic, onions and mushrooms to the sausage. Cook a few minutes, stirring occasionally.
- Add carrots, lentils, potato, salt and pepper, bay leaf, paprika (or substitute mixture) and rosemary to sausage pot. Don't worry about the woody rosemary stems - the leaves will fall off as it cooks.
- Add tomatoes to sausage pot. Bring to a good rolling boil and boil for 15 minutes.
- Combine the two pots.
- Wilt the greens in and remove the rosemary stems. Let sit 5 minutes off the heat before serving.