Sausage and Lentil Soup
This Sausage and Lentil Soup made with our Purnell's Hot Country sausage will warm your family's stomachs on a cold day.
Heat oil over medium heat in a large pot. Add onion, carrots, celery and garlic and cook until onions are soft and translucent, stirring frequently.
Add sausage to mixture and crumble as it cooks. When sausage is no longer pink, pour in broth and tomatoes. Stir in seasonings.
Add lentils, mushrooms and bring to a boil. Reduce heat to simmer and cook for 1 1/2 hours, until lentils are tender.
Stir in spinach and allow to wilt. Once spinach is wilted, remove from heat, top with parmesan and serve.
- 1 lb Purnell’s Hot Country sausage
- 1 cup onion, diced
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 1 pkg baby spinach
- 1/2 lb mushrooms, chopped
- 1 lb lentils or 1 pkg (16 oz) dry lentils, rinsed
- 2 cans (14.5 oz) diced tomatoes
- 6 cups beef broth
- 2 Tbs garlic, minced
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/3 tsp basil
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1 Tbs salt
- 1 cup dry red wine
- Parmesan cheese