INGREDIENTS1 tablespoon extra-virgin olive oil
2 carrots, chopped
1 celery stalk, chopped
½ medium yellow onion, chopped
2 cloves garlic, finely chopped
½ pound sweet or hot Italian sausage, casings removed
½ pound mixed mushrooms (such as white, cremini, shiitake, portobello and oyster), chopped
1 cup (about 7 ounces) dried French or brown lentils, picked through and rinsed
2 ½ cups low-sodium beef broth
2 ½ cups low-sodium mushroom or chicken broth
1 medium tomato, chopped, juice reserved
1 cup dry red wine
Crushed red chile flakes
¼ pound baby spinach, roughly chopped
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh thyme
6 teaspoons grated Parmigiano Reggiano cheese, for garnish

DIRECTIONS

• Step 1Heat oil in a large pot over medium heat.
• Step 2Add carrots, celery, onion and garlic and cook, stirring occasionally, until onions are translucent, about 6 minutes.
• Step 3Add sausage and cook, breaking into small chunks, until it begins to brown.
• Step 4Add mushrooms and continue to cook until mushrooms have released most of their liquid, about 3 minutes.
• Step 5Add lentils, beef broth, mushroom broth, tomatoes and their juice, wine and chile flakes; cover the pot and bring to a boil.
• Step 6Reduce heat and simmer until lentils are tender, about 30 minutes.
• Step 7Add spinach and salt and pepper, stir well and simmer until the spinach wilts, 1 to 2 minutes more; stir in thyme. Ladle soup into bowls and top with cheese.

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I made this one this week and it was pretty bangin. I initially didn't think that 2 sausages would be enough but it was just the right amount. Lots of ingredients so I was worried about it but it all comes together very well into a nice, hearty, warm soup. Would be great with some saltines crushed up and added on top.