Rachael Ray'S Hungarian Sausage And Lentil Stoup

• 2 tablespoons extra virgin olive oil
• 1 1/2 lbs bulk hot Italian sausage
• 3 garlic cloves, chopped
• 1 medium onion, chopped
• 2 portabella mushrooms, gills scraped out, chopped
• 1 cup carrot, shredded
• 1 cup lentils
• 1 large starchy potato, peeled and chopped
• salt and pepper
• 1 bay leaf
• 2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
• 3 sprigs fresh rosemary, intact on stems
• 1 (14 ounce) can chopped fire-roasted tomatoes or (14 ounce) can regular diced tomatoes
• 6 cups chicken stock
• 1 (10 ounce) box frozen spinach, thawed and drained

1. In a medium sized pot, simmer lentils in chicken stock.
2. In a second pot, saute sausage in olive oil.
3. Add garlic, onions and mushrooms to the sausage. Cook a few minutes, stirring occasionally.
4. Add carrots, lentils, potato, salt and pepper, bay leaf, paprika (or substitute mixture) and rosemary to sausage pot. Don't worry about the woody rosemary stems - the leaves will fall off as it cooks.
5. Add tomatoes to sausage pot. Bring to a good rolling boil and boil for 15 minutes.
6. Combine the two pots.
7. Wilt the greens in and remove the rosemary stems. Let sit 5 minutes off the heat before serving.

extra virgin olive oil, sausage, garlic, onion, portabella mushrooms, carrot, lentils, starchy potato, salt, bay leaf, paprika, rosemary, tomatoes, chicken stock, frozen spinach

Taken from www.food.com/recipe/rachael-rays-hungarian-sausage-and-lentil-stoup-153827 (may not work)