Zuppa di Lenticchie

Servings: 4

Author: Laura S. Kirkley

A hearty soup, best served on a cold day and best eaten watching football.

Ingredients:

• 1/4 cup, il Fustino Extra Virgin Olive Oil
• 1 large, onion – diced
• 2 ribs, celery – diced (if old, remove tough fiber)
• 1 large, carrot – diced
• 4 cloves, garlic – minced
• 6 links, Italian sausage – removed from casing and broken into pieces
• 1 can, Lentils (15 oz cans)
• 3 cups, water or chicken stock
• 1 large, potato – diced
• red pepper flakes (if using mild Italian sausage or want more heat)
• 1 bunch, baby spinach
• Parmesan cheese – grated

Directions:

In a stockpot, add the olive oil and heat on high

Add the onion, celery, carrots, and sausage

Stir until vegetables are lightly golden, approximately 2 minutes

Add garlic, cook for 30 seconds

Add the lentils and water or chicken stock

Bring to a boil and then reduce heat to medium

Adjust taste, if adding red pepper flakes, do this now

Cook for another 45 minutes to 1 hour, adding remaining stock as needed

Add potato and continue to cook for 10 minutes.

Add spinach and remove from heat

Serve, have Parmesan cheese on the table.