How to Make Thick Lentil Soup With Red Wine Vinegar

This hearty Italian-style lentil soup is a great cold-weather dish that really sticks to the ribs. Serve with crusty bread and a nice Italian red for a romantic, rustic meal.

Things You'll Need

• 1lb Spicy Italian Sausage, loose
• 3 cloves Garlic, minced
• ½ c Sweet Onion, diced
• 1 tsp Oregano
• ½ c celery, diced
• 1 small pkg Baby bella mushrooms, sliced
• ½ c Carrots, diced
• 1 pkg Spinach, frozen
• 1 med can diced tomatoes, drained
• 1/4c Red Wine Vinegar
• 1c dry Lentils
• 1 ½ c Chicken or vegetable broth
• ½ c water
• 1 small can Tomato Paste
• Salt & Pepper to taste
• Shaved or shredded Parmesan cheese

Instructions

1. Brown the Italian sausage in a stock pot, with the garlic, onions, mushrooms, oregano and celery. If the sausage is in casings, remove from the casings first.

2. Add the frozen spinach, tomatoes, and red wine vinegar to the browned meat and stir.

3. Add the lentils and carrots and stir

4. Add the chicken broth, salt and pepper, stir, cover and let simmer for 15 minutes.

5. Add the tomato paste, cover and let simmer on low heat for at least 60 minutes or until the lentils expand and soften. The longer it simmers the more the flavors blend.

6. Serve and garnish with shaved or shredded Parmesan cheese and crusty bread.

Tips & Warnings

• This recipe also works in a slow-cooker: After Step 3, transfer the soup base to the slow cooker Add the chicken broth and heat to bubbling stir in the tomato paste, reduce heat to low and let simmer.