Spinach, Lentil and Sausage Soup

Ingredients

• 1 teaspoon vegetable oil
• 8 ounces turkey kielbasa, chopped
• 1 onion, minced
• 1 carrot, chopped
• 2 celery ribs, diced small
• 3 garlic cloves, minced fine
• 1/4 teaspoon crushed red pepper flakes, to taste
• 6 cups reduced-sodium chicken broth

• 1 (14 ounce) can diced tomatoes
• 1 cup dry lentils
• 1/2 cup white rice or brown rice or pearl barley, uncooked
• 2 bay leaves
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/2 tablespoon kosher salt
• 1/2 teaspoon ground black pepper

• 1 (10 ounce) bag fresh spinach, torn or baby spinach leaves
• 1/4-1/2 cup grated parmigiano

Directions

1. 1

   In a soup pot, heat the oil over medium heat until it shimmers. Add kielbasa and saute until lightly browned, 3-5 minutes. Add onion, carrot, and celery and saute until onion is translucent and vegetables are softened, 3-5 minutes. Add garlic and red pepper flake and saute 1 minute more.

2. 2

   Add broth, diced tomato with juices, lentils, rice, bay lead, oregano, cumin, salt and pepper. Bring to a boil, then reduce heat and simmer 50-60 minutes.

3. 3

   Stir in spinach and simmer 5-10 minutes longer, until spinach is tender. Top each portion with Parmigiano before serving.