- 1 tbsp olive oil
- 1 lb ground Italian sausage – spicy, mild, OR sweet
- 1 yellow onion – diced
- 4 cloves garlic – minced
- 3/4 tsp dried oregano
- 3/4 tsp dried basil
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp paprika
- 1/4 tsp kosher sea salt
- 1/2 tsp black pepper
- 1 bay leaf
- 8 cup low-sodium chicken broth
- 2 small russet potatoes – cubed
- 1 cup dry green lentils
- 1 cup cherry tomatoes – quartered
- 1 zucchini – thinly sliced
- 3 cup fresh spinach
- In a large stock pot or Dutch-oven set over medium heat, add the oil. When the oil is hot, the add the sausage and cook until browned, about 5 minutes; drain any excess fat.
- Stir in the garlic and onion, cook until fragrant. Sprinkle in the oregano, basil, red pepper flakes, paprika, salt and black pepper. Add the bay leaf and then 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 tomatoes and zucchini, continue simmering for 15 minutes or until the lentils are tender. Stir in the spinach and wilt, about 2 minutes. Serve immediately, top with parmesan shavings if desired.
-I used a combo of sweet and hot Italian sausage so that our toddler would be able to eat it. Feel free to use whatever combo you’d like 🙂