The weather’s turning colder and I can now start to revisit my repertoire of winter soups and stews. When I decided to make lentils this week, my first impulse was to tell you about how healthy lentils are and how everything added in this recipe is also really good for you – I mean garlic, onion, spinach, carrots, a bit of potato and an eensy amount of sausage. In the end, though, I don’t think I need to tell you how good this is for you. I make this in the winter months not because it’s healthy, but because it’s just so tasty and warming and satisfying.

I don’t call this a soup, because it’s a little thicker than that, especially if you make it a day ahead of time. I’ve tried all sorts of different vegetables in this, but I’ve settled on this as my favorite combination, but you can feel free to substitute or add different vegetables (I’ve used peppers, zucchini, stewed tomatoes, mushrooms, kale among other things). If you decide to skip the sausage, I recommend adding in some (reconstituted) dried porcini mushrooms and their liquid, not that this is the equivalent of that little bit of pork goodness, but because you need something to give this some depth of flavor.

lentils with sausage, spinach, carrots and potatoes

• 1 t olive oil
• 2 links mild Italian sausage, casings removed (optional)
• 1 large or 2 small onions (about 1 cup), chopped
• 4 cloves garlic, minced
• 1/2 t red pepper flakes
• 1 T oregano
• 1 t salt
• 1/2 tsp. freshly ground black pepper
• 8 cups water
• 2 medium Yukon gold potatoes, peeled and cubed
• 2 carrots, peeled and cubed
• 2 cups lentils (1 16 oz. package)
• 1 package baby spinach

Heat oil in a stockpot on medium-high and add sausage, if using. Stir the sausage breaking it up into small bits as it cooks. Add next 6 ingredients in the order listed (onions through pepper). Cook 5-6 minutes stirring occasionally. Add water, potatoes, carrots and lentils. Turn heat to high, let mixture come to a boil and turn it down to a simmer. Cover and let cook on low heat for 20-30 minutes. Add spinach and replace lid. Cook 10 minutes or until spinach wilts. Remove lid and let cook another 5-10 minutes, until lentils are tender and sauce is thickened. Turn off heat and let cool 10 minutes before serving (can be made a day or two ahead). Serve with bread.

Yield: 8 servings (1 1/2 cups per serving)
Approximate calories per serving: 280