Hearty Lentil and "Sausage" Soup

(recipe from Whole Foods Market, but I made it vegan)

1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
2 Tbsp. finely chopped garlic
1 package Gimme Lean vegetarian sausage
1/2 lb. mushrooms, chopped
1 cup dried lentils, picked through and rinsed
5 cups vegetable broth
1 cup chopped tomatoes, with their juice
1 cup dry red wine
1 Tbsp. chopped thyme (or 2 tsp. dried)
pinch red pepper flakes
1/4 lb. baby spinach, thinly sliced
salt & pepper to taste


In a large pot over medium heat, saute carrots, celery, onion, and garlic in 1/2 cup broth, stirring occasionally, until onions are translucent.   Add sausage and cook, breaking into small chunks, until it begins to brown.  Add mushrooms and continue to cook until mushrooms have released most of their liquid.  Add lentils, broth, tomatoes and their juice, wine, thyme, and pepper flakes; cover pot and bring to a boil.  Reduce heat and simmer until lentils are tender, about 30 minutes.

Add spinach, salt, and pepper, stir well, and simmer for 1 to 2 minutes more.