# What You'll Need:
→ Meats
01 - 1 lb Italian sausage (mild or spicy), sliced or crumbled
→ Legumes
02 - 1 cup dried brown or green lentils, rinsed
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 (14.5 ounce) can diced tomatoes, with juice
08 - 2 cups fresh spinach or kale, chopped (optional)
→ Liquids
09 - 5 cups low-sodium chicken or vegetable broth
10 - 2 tbsp olive oil
→ Herbs & Spices
11 - 1 tsp dried oregano
12 - 1 tsp dried thyme
13 - 1 bay leaf
14 - 1/2 tsp crushed red pepper flakes (optional)
15 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add the Italian sausage and cook until browned, approximately 5–6 minutes. Drain excess fat if necessary.
02 - Incorporate the diced onion, carrots, and celery into the pot. Sauté until softened, about 5 minutes.
03 - Stir in the minced garlic and cook until fragrant, approximately 1 minute.
04 - Add the rinsed lentils, diced tomatoes with their juice, broth, dried oregano, dried thyme, bay leaf, and optional crushed red pepper flakes. Stir to ensure all ingredients are well combined.
05 - Bring the mixture to a boil, then reduce the heat to low. Cover and allow to simmer for 30–35 minutes, or until the lentils reach a tender consistency.
06 - If using, stir in the chopped spinach or kale and cook for an additional 2–3 minutes until wilted.
07 - Season the stew with salt and freshly ground black pepper to your preference. Remember to remove and discard the bay leaf before serving.
08 - Serve the stew hot. Optional garnishes include grated Parmesan cheese and fresh herbs for an enhanced presentation.
