- 1 lb. ground Italian sausage
- 1 yellow onion, diced
- 4 cloves garlic, minced
- ¾ tsp. dried oregano
- ¾ tsp. dried basil
- ¼ tsp. crushed red pepper flakes
- ¼ tsp. paprika (I used smoked paprika because I adore it)
- ¼ tsp. salt
- ½ tsp. ground black pepper
- 8 c. chicken broth
- 2 medium red potatoes, cubed
- 1 c. dry red lentils
- 1 zucchini, thinly sliced
- 3 c. fresh spinach
In a large stock pot over medium heat, add the sausage and cook until browned, about 5 minutes. Stir in the garlic and onion, cook until fragrant. Sprinkle in the oregano, basil, red pepper flakes, paprika, salt, and black pepper. Pour in the chicken broth. Bring to a boil, then add the potatoes and lentils and cook for 10 minutes.
After the 10 minutes, add in the zucchini; continue simmering for 15 minutes or until the lentils are tender. Stir in the spinach and wilt, about 2 minutes. Serve immediately.
- Yields: 4 servings
- Preparation Time: 30 minutes/li>
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