Hearty Lentil and Sausage Soup

Instructions

1. 1

   Heat a large pot or Dutch oven over medium-high heat. Remove the sausage from its casings and add to the pot. Cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Remove sausage with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot.

2. 2

   Add olive oil to the pot if needed. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes until vegetables begin to soften, stirring occasionally.

3. 3

   Add the minced garlic, thyme, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

4. 4

   Add the rinsed lentils, diced tomatoes with their juices, broth, and bay leaves. Stir well to combine.

5. 5

   Return the cooked sausage to the pot. Bring the soup to a boil, then reduce heat to low and simmer, partially covered, for 30-35 minutes until lentils are tender but not mushy.

6. 6

   Stir in the chopped spinach or kale and cook for 3-4 minutes until wilted.

7. 7

   Remove from heat and stir in the red wine vinegar. Taste and adjust seasoning with salt and pepper as needed.

8. 8

   Remove bay leaves before serving. Ladle into bowls and serve hot with crusty bread if desired.