Whole Foods Market, Organic Chicken Sausage, Spicy Italian (GAP - Step 3), 12 Ounce
From the manufacturer
Ingredients
· 2 carrots, 1 celery stalk, 1/2 medium yellow onion, chopped
· 1/2 pound sweet or hot Italian sausage, casings removed
· 1/2 pound mixed mushrooms (such as white, cremini, shiitake, portobello and oyster), chopped
· 1 cup (about 7 ounces) dried French or brown lentils, picked through and rinsed
· 2 1/2 cups low-sodium beef broth, & low-sodium mushroom or chicken broth
· 1 medium tomato, chopped, juice reserved
· 1 cup dry red wine
· 1/4 pound baby spinach, roughly chopped
- · 1/4 teaspoon fine sea salt
- · 1/4 teaspoon ground black pepper
- · 1 tablespoon chopped fresh thyme
- · 6 teaspoons grated Parmigiano Reggiano cheese, for garnish
Hearty Lentil and Sausage Soup
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.
· Heat 1 tablespoon extra-virgin olive oil in a large pot over medium heat. Add carrots, celery, onion and garlic and stir occasionally, about 6 minutes.
· Add sausage and cook, breaking into small chunks, until it begins to brown.
· Add mushrooms and continue to cook, about 3 minutes.
· Add lentils, beef broth, mushroom broth, tomatoes and their juice, wine and crushed red chile flakes; cover the pot 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 until the spinach wilts, 1 to 2 minutes more; stir in thyme. Ladle soup into bowls and top with cheese.
- Per serving: 360 calories (140 from fat), 16g total fat, 5g saturated fat, 30mg cholesterol, 700mg sodium, 32g carbohydrates (10g dietary fiber, 5g sugar), 18g protein.