Bring a taste of the Italian region of Calabria to your kitchen with ‘Nduja, a spicy chili and sausage paste. Besides it’s satisfying savoriness, Lentil Soup with Sausage & ‘Nduja is filling and low glycemic.

Prep time:25-30
Cook time:45-50 minutes
Servings:8

Ingredients

Satisfying, savory, and a low glycemic dish

  • Extra-Virgin Olive Oil
  • 8 ounces Mushrooms of choice, cut into spoon-size slices
  • 12 – 16 ounces Beef Sausage links, cut in half lengthwise and then into ¼-inch slices
  • 1 large Onion, finely chopped
  • 2 medium organic Carrots, peeled, finely chopped
  • 2 Celery stalks, finely chopped
  • Optional: 1 large fennel bulb, finely chopped
  • 8 – 9 Garlic cloves, minced
  • 1 (14 ounce) can diced or crushed Tomatoes
  • 4 cups Chicken Bone Broth
  • 2 tablespoons Chicken Bouillon Paste
  • 1 tablespoon + 1 teaspoon Italian Seasoning
  • 1 heaping tablespoon ‘Nduja Paste (Calabrian Chili & Sausage Paste)
  • 1 tablespoon double-concentrated Tomato Paste
  • 2 cups Green or Brown Lentils, picked through and rinsed
  • 2 – 3 Bay Leaves
  • 4 cups Water
  • 2 – 3 tablespoons Fish Sauce
  • 2 – 3 tablespoons Mushroom Soy Sauce
  • 6 – 8 ounces Baby Spinach
  • crumbled Goat Cheese (Chevre)

Preparation

  1. Heat 2 tablespoons EVOO  in a large Dutch oven over medium. Add mushrooms and cook until golden brown underneath, about 5 minutes. Turn mushrooms over and cook until browned on the other side, about 5 minutes, transfer to a plate. Add 2 tablespoons EVOO to the same pot and add sausage, arranging in a single layer. Cook until browned underneath, about 3 minutes. Turn sausage over and cook on second side until browned, about 3 minutes, transfer to a plate. (To save time, you may brown mushrooms and sausage in another large saute pan while other veggies are cooking in the Dutch oven and transfer these to the Dutch oven in step 3.)
  2. Add chopped onion, carrots, celery (and fennel bulb, if using) and cook, stirring often until vegetables are softened but have not taken on any color, 10–12 minutes. Add garlic and cook until fragrant, about 1-2 minutes. Add canned tomatoes, bone broth, bouillon paste, Italian seasoning, ‘nduja paste and tomato paste, stir.
  3. Return mushrooms and sausage to pan, add lentils, stir and add water and bay leaves. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover pot, leaving lid slightly askew, and continue to cook, stirring a few times, until lentils are soft, but not mushy, about 45 – 50 minutes.
  4. Carefully taste hot soup and add fish sauce and mushroom soy sauce as desired. Add baby spinach by the handfuls, stirring in each addition until wilted. Serve topped with crumbled goat cheese.

Make ahead: If you want to make soup 1 – 2 days ahead, prepare without adding spinach. Let cool; cover and chill. Reheat, uncovered, in a 350° oven and add spinach at serving time.


Wine Pairing Guide

AROMATIC, SWEET and SEMI-SWEET WHITE

Domestic
Texas: Riesling, Chenin Blanc, Gewürztraminer
West Coast: Riesling, Gewürztraminer, Chenin Blanc
Imported
Argentina: Torrontes
Germany: Riesling, Gewürztraminer
France: Vouvray (Chenin Blanc) or Blanc Moelleux, Alsace Pinot Gris or Pinot Blanc
Italy: Gargenega, Moscato

In general, pricing is a guideline as to the style of wine making in red wines. Less expensive reds are made to enjoy as soon as you uncork. Pour and enjoy! More expensive reds typically need 20 to 40 minutes to decant (breathe) to enjoy to their fullest.

SUPPLE, MEDIUM-BODY RED

Domestic
Texas: Dolcetto, Tempranillo, Merlot, Cabernet Franc, Shiraz, Sangiovese
West Coast: Barbera, Zinfandel, Cabernet Franc, Merlot, GSM blends
Imported
Argentina: Merlot, Tempranillo, Bonarda
Australia: Cabernet Sauvignon, Shiraz
Chile: Merlot, Carménère
France: Beaujolais crus, Village Burgundy, Côte du Rhône Village, Grenache/Syrah/Mourvèdre blend, Petite Bordeaux
Italy: Negroamaro, Barbera, Valpolicella, Chianti Riserva, Sangiovese
South Africa: Shiraz, Pinotage
Spain: Tempranillo, Grenache