Lentil Soup with Sausage and Bacon | Two Friends in a Kitchen

Ingredients

• Course Main Dish , Side Dish
• 2 tablespoons extra-virgin olive oil
• 2 leeks leaves removed, washed, and diced
• 4 cloves garlic minced
• 4 carrots peeled, washed and cut in 1/4 inch half moons
• 4 stalks celery peeled, washed and cut into 1/4 inch slices
• 16 ounces lentils brown or green
• 8 cups chicken or vegetable broth
• 1 tablespoon rubbed sage
• 1 tablespoon curry powder
• 2 teaspoons Kosher salt
• 2 teaspoons coarse black ground pepper
• 5 links hot or mild Italian sausage removed from casings, crumbled, and browned
• 8 slices bacon browned and cut into 1/2 inch pieces
• 2 cups fresh spinach leaves
• 1/2 cup Italian Parsley minced
• 1/2 cup Romano cheese grated for topping
• red pepper flakes optional for flavoring
• Add the lentils and broth. Gently stir to combine and bring soup to a boil, lower to simmer and cook for 60 minutes or until lentils are tender but not mushy.
• Just before serving, turn off the soup and add spinach. Stir into the soup and serve.
• Leftovers can be kept in the refrigerator for up to a week. The soup can also be frozen in an airtight container for up to 6 months. Defrost thoroughly before reheating.
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