Spicy Calabrian Lentil Soup with Sausage

Heat olive oil in a large pot or Dutch oven over medium heat. Add the crumbled Calabrian sausage and cook, breaking it up with a spoon, until browned. Remove the sausage from the pot and set aside.

Add the onion, carrot, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and Calabrian chili peppers and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.

Add the lentils, chicken or vegetable broth, bay leaf, and dried oregano to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.

Return the cooked sausage to the pot and stir to combine. Season with salt and pepper to taste. Add the red wine vinegar if desired.

Remove the bay leaf before serving. Garnish with fresh parsley before serving.