Hungarian Sausage and Lentil Soup

A hearty soup filled with lots of good eats. Perfect on a cold winter's day. 

Ingredients:
6 cups chicken stock
1 pound spicy Italian sausage
1 cup lentils
2 portabella mushroom caps, chopped
1 medium onion, rough chopped
1 potato, chopped
1 ½ cups shredded carrots
1 can diced tomatoes
3 cloves garlic
2 sprigs rosemary
1 bay leaf
salt
pepper
greens (kale, spinach, etc.)

Brown sausage in large skillet. Line sheet pan with paper towel. Spoon browned sausage onto sheet pan.

Sauté portabella mushroom caps, onion, potato and carrots in sausage drippings.

Boil lentils in chicken stock. Add tomatoes, sautéed vegetables, sausage, herbs and spices. Reduce heat and simmer together until rosemary comes off of stem.

Add greens just before serving.

Recipe adapted from www.rachaelray.com.

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