Traci and I had a soup similar to this from a mix, and we loved it. We set off on a quest to recreate it from scratch. This is the result.

  • 1 lb. mix of green, red and brown lentils
  • 1 tablespoon olive oil
  • 1 lb. Italian sausage
  • 1 large onion, diced
  • 4 stalks celery, diced
  • 3 large carrots, peeled and diced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes (more to taste)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 Tablespoon fresh parsley
  • 2 x 15 oz. can fire-roasted diced tomatoes
  • 10 oz. package frozen spinach, thawed
  • 6 cups beef broth
  • 1/2 cup red wine
  • Fresh Parmesan, grated, for serving

Put the lentils in a large bowl. Boil some water and our over the lentils, enough to cover. Let it sit for 30 min, then drain.

Meanwhile, heat the oil in a large stock pot over medium high heat. Add the Italian sausage and cook until browned. Break up with spatula or spoon.

Add the onion, celery, carrots, garlic, salt, pepper, red pepper and herbs. Cook another 15 min, stirring often.

Add beef broth and drained lentils. Cover and bring to a boil.

Reduce heat to a simmer and cook for 1 1/2 hours or until the lentils are done. If needed, add more beef broth to maintain a soupy consistency.

Add the tomatoes and the wine, and cook for another 30 minutes.

Season with salt & pepper to taste. Serve in bowls with fresh parsley and Parmesan cheese on top.

Prep time: 30 min.
Cook time: 2 hours 45 min.
Serves: 8.

Notes

Source: Marc Tabyanan.

11/7/2020: I updated this recipe based on some experience in cooking with lentils. The key to getting lentils cooked through is to make sure they are not old and to add any acidic ingredients until after they have been cooked. That is why I moved the tomatoes and wine to the last part of the cooking.