Lentil, Kale and Sausage Soup

This is one of our all-time favorite soups. We eat it pretty much all year long in Los Angeles. The recipe comes from the original Whole Foods Cookbook. I've included the original recipe below, and added my notes on changes/substitutions so you can decide for yourself. I'm sure you can swap out other things, make it vegetarian, etc. but the one thing I would say is the fennel seeds are imperative! And using the hot sausage gives it all a nice kick.

1 tablespoon olive oil
1 medium onion, chopped
2 large carrots, chopped
4 cloves garlic, minced (2 teaspoons)
1 teaspoon fennel seeds
1/2 pound sweet or hot Italian chicken or turkey sausage, removed from casing
2 bay leaves
12 cups chicken stock
1 cup uncooked lentils, rinsed
1/2 cup brown rice
10 ounces fresh spinach, washed and stemmed

Notes:
1. I use a mirepoix pre-chopped mix of onion, carrot and celery from Trader Joe's.  Sometimes I also add chopped parsnips.
2. I use the jar of minced garlic
3. I use the Sicilian chicken sausage from TJ
4. I prefer kale to the spinach, pre cut package from TJ - I use about half a package and make sure to cut out the stems.

Heat the olive oil in a large sauce pot over medium heat; add the onion, garlic, carrots and fennel; cook until soft and golden, about 5 minutes.

Add the raw sausage and cook over medium heat for 5-7 minutes, breaking up the sausage with a spatula.

Add the bay leaves and stock.

Bring to a boil; reduce heat to a simmer.

Add the lentils and rice. Simmer uncovered for about 45 minutes, or until the lentils and rice soften.

Add the spinach (or kale) during the last 5 minutes of cooking. My note: I actually add it right as I turn off the burner. Enjoy!