Categories: Soup

Ingredients

• 2 tbsp EVOO
• 1 lb sweet italian sausage, casings removed and crumbled
• 1 onion chopped
• 1 lg carrot, chopped
• 3 cloves garlic, finely chopped
• 1 tsp moroccan seasoning
• 1 tsp fresh rosemary
• 8 oz brown lentils, rinsed
• 4 c reduced sodium chicken broth
• 1 head escarole, coarsely chopped
• Parmesan cheese (optional)
• Pine nuts, toasted (optional)

Directions

1. In dutch oven, heat the EVOO of med-high heat.

2. Add sausage and cook until browened; transfer to bowl with slotted spoon.

3. Add onion and carrot to pot and cook until slightly softened, 3-4 minutes.

4. Stir in the garlic, rosemary and moroccan seasoning and cook until fragrant, about 1 minute.

5. Add lentils, broth and 3 cups water.

6. Bring to a boil, lower the heat and simmer until the lentils are tender, 25-30 minutes.

7. Stir in the escarole and sausage, cover the pot and cook until the escarole is wilted and the sausage is heated through, 3-4 minutes.

8. Season with salt and pepper.

9. Top each serving with parmesan if desired.

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