Ingredients
1/2 lb. hot or sweet Italian sausage, your preference
1 large onion, chopped
1 stalk celery, finely chopped
1 T chopped garlic or more to taste
1 (16 oz) pkg. dried lentils
1 c shredded or sliced carrots
2 (32 oz) cartons vegetable stock or broth
1 (28 oz) can diced tomatoes
1 (15 oz) can tomato puree
1 small carton fresh baby spinach
1 small container sliced cremini mushrooms
2 bay leaves
1/2 tsp. dried oregano
1/4 tsp. dried basil
1 T salt or to taste
1/2 tsp. black pepper
Place sausage in a Dutch oven. Cook over medium high heat until browned. Add onion, celery and garlic and saute until tender and translucent. Stir in lentils, carrot, broth, tomatoes & mushrooms. Season with bay leaves oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover and simmer for 2-1/2 to 3 hours or until lentils are tender. Add spinach the last 10 minutes. Serve with grated Parmesan Regianno cheese.
Mangia!
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