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Ingredients

  • 1/4 cup Epicurean Tuscan Blend Extra Virgin Olive Oil
  • 1 large, onion - diced
  • 2 ribs, celery - diced (if old, remove tough fiber)
  • 1 large, carrot - diced
  • 4 cloves, garlic - minced
  • 6 links, Italian sausage - removed from casing and broken into pieces
  • 1 can, Lentils (15 oz cans)
  • 3 cups, water or chicken stock
  • 1 large, potato - diced
  • red pepper flakes (if using mild Italian sausage or want more heat)
  • 1 bunch, baby spinach
  • Parmesan cheese - grated

Method

  1. In a stockpot, add Epicurean Tuscan Blend Extra Virgin Olive Oil and heat on high
  2. Add the onion, celery, carrots, and sausage
  3. Stir until vegetables are lightly golden, approximately 2 minutes
  4. Add garlic, cook for 30 seconds
  5. Add the lentils and water or chicken stock
  6. Bring to a boil and then reduce heat to medium
  7. Adjust taste, if adding red pepper flakes, do this now
  8. Cook for another 45 minutes to 1 hour, adding remaining stock as needed
  9. Add potato and continue to cook for 10 minutes.
  10. Add spinach and remove from heat
  11. Serve, have Parmesan cheese on the table
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm