Spinach, Lentil and Sausage Soup

• 1 teaspoon vegetable oil
• 8 ounces turkey kielbasa, chopped
• 1 onion, minced
• 1 carrot, chopped
• 2 celery ribs, diced small
• 3 garlic cloves, minced fine
• 14 teaspoon crushed red pepper flakes, to taste
• 6 cups reduced-sodium chicken broth
• 1 (14 ounce) can diced tomatoes
• 1 cup dry lentils
• 12 cup white rice or 12 cup brown rice or 12 cup pearl barley, uncooked
• 2 bay leaves
• 12 teaspoon dried oregano
• 14 teaspoon ground cumin
• 12 tablespoon kosher salt
• 12 teaspoon ground black pepper
• 1 (10 ounce) bag fresh spinach, torn or 1 (10 ounce) bag baby spinach leaves
• 14-12 cup grated parmigiano

1. In a soup pot, heat the oil over medium heat until it shimmers.
2. Add kielbasa and saute until lightly browned, 3-5 minutes.
3. Add onion, carrot, and celery and saute until onion is translucent and vegetables are softened, 3-5 minutes.
4. Add garlic and red pepper flake and saute 1 minute more.
5. Add broth, diced tomato with juices, lentils, rice, bay lead, oregano, cumin, salt and pepper.
6. Bring to a boil, then reduce heat and simmer 50-60 minutes.
7. Stir in spinach and simmer 5-10 minutes longer, until spinach is tender.
8. Top each portion with Parmigiano before serving.

vegetable oil, turkey kielbasa, onion, carrot, celery, garlic, red pepper, chicken broth, tomatoes, lentils, white rice, bay leaves, oregano, ground cumin, kosher salt, ground black pepper, fresh spinach, parmigiano

Taken from www.food.com/recipe/spinach-lentil-and-sausage-soup-364950 (may not work)