Ingredients:
2 tablespoons extra virgin olive oil
1 1/2 lbs bulk hot Italian sausage
3 garlic cloves, chopped
1 medium onions, chopped
2 portabella mushrooms, gills scraped out, chopped
1 cup carrots, shredded
1 cup lentils
1 large starchy potatoes, peeled and chopped
salt and pepper
1 bay leaves
2 teaspoons smoked paprika ( or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
3 sprigs fresh rosemary, intact on stems
1 (14 ounce) cans chopped fire roasted tomatoes or 1 (14 ounce) cans regular diced tomatoes
6 cups chicken stock
1 (10 ounce) boxes frozen spinach, thawed and drained
Directions:
In a medium sized pot, simmer lentils in chicken stock.
In a second pot, saute 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.
Servings: 6-8
Time preparation: 15 min.
Time total: 45 min.