1poundItalian Sausagecasings removed and torn into pieces, or use bulk sausage
1Small Onionfinely diced
1large CarrotDiced
1Celery RibDiced
3-4Garlic Clovesminced
½teaspoonDried Oregano
¼teaspoonBlack Pepper
12ouncesDried Lentilssorted, rinsed, and drained
4cupsChicken Broth
4cupsWater
2cupsDiced Red Potatoesabout 2 medium potatoes
3-4ouncesSpinach
Saltif needed at the end
Instructions
Add the olive oil to a large pot over medium-high heat. Add the sausage to the pot and cook for 5 minutes to brown. Stir frequently and break it up using a wooden spoon or spatula.
When the sausage has browned, lower the heat to medium and add the onions, carrots, and celery to the pot. Cook the vegetables with the Italian sausage for 2-3 minutes, stir frequently.
Add the garlic, oregano, and black pepper. Stir to mix well, and cook for 1-2 minutes, stir often.
Add the lentils, chicken broth and water to the pot, stir. Then, raise the heat to high and bring the liquid to a boil (this will take 5-6 minutes).
When the liquid is boiling lower the heat to medium-low and cover. Cook the lentils for 15 minutes or until they start to soften. Stir occasionally and keep the broth at a simmer; raise or lower the heat as needed.
Add the potatoes to the pot. Raise the heat and bring the liquid back to a boil (about 2 minutes). As soon as it starts to boil, lower the heat to medium-low and cover.
Cook the soup for another 15-20 minutes, or until the potatoes and the lentils are tender. The cooking time will depend on how tender you like the lentils. If you like them with a little bite in the middle (al dente) cook until the potatoes are just tender. If you like them fall-apart tender cook them longer.
Add the spinach and stir until it wilts.
Taste and add salt if needed. As a reference we added 1 teaspoon to ours.
Serve with a side salad or a piece of crusty bread if desired and enjoy.
Notes
Pick through the lentils and remove any foreign objects (such as tiny rocks). Don't skip this step. I have found small stones in my lentils.
Hold off on adding extra salt to the soup until the end because the Italian sausage and the chicken broth both contain salt. Use reduced sodium broth if you are sensitive to salt.