1-LB Mulay’s Italian sausage
2 Tablespoons of chopped garlic
1/3 Cup of dry mixed herbs in equal parts
(basil,chervil, tarragon, marjoram, chives OR basil, thyme, rosemary, savory, tarragon)
12 Cups natural beef broth
1 Cup red wine (any red table wine is fine)
2 Cups each diced carrots, celery and onion
2-15 ounce cans of diced tomatoes
1- 10 ounce package of chopped spinach
1 cup of dried lentils
Brown one pound Mulay’s Italian sausage in a stock pot; when almost
cooked add the garlic and herbs and finish browning;
Add the broth, wine and diced fresh vegetables; cook vegetables on a
low simmer for about 1 ½ hours or until al dente.
Add tomatoes, spinach and lentil and simmer for about another 1 ½
hours or until the lentils are done!
We enjoy our soup with a fresh garden salad and sourdough garlic bread!