14 ounce canned tomatoes diced fire roasted such as muir glenn or, regular tomatoes chopped canned
1 bay leaf fresh
3 sprigs rosemary fresh
3 cloves garlic chopped
1 cup lentils
2 tablespoons olive oil extra-virgin
1 medium onion chopped
2 portabello mushrooms chopped
4 servings salt and pepper
1 large starchy potato peeled chopped
2 teaspoons paprika smoked sweet
Equipment
bowl
frying pan
pot
Directions
Heat a medium soup pot over medium high heat.
Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks).
Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat.
Let stand 5 minutes.
Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.
