Sausage, Spinach and Lentil Soup....
* 1 pound hot Italian sausage, I like bulk.
* 1 large onion, chopped
* 1-2 stalk celery, finely chopped
* 1 tablespoon chopped garlic
* 1 (16 ounce) package dry lentils, rinsed
* 1 cup shredded carrot
* 5-8 cups water
* 2 (14.5 ounce) cans chicken broth
* 2 cans diced tomatoes
* 1 tablespoon garlic powder
* 1 tablespoon chopped fresh parsley
* 2 bay leaves
* 1/2 teaspoon dried oregano
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried basil
* 1 tablespoon salt, or to taste
* 1/2 teaspoon black pepper
* 8 oz fresh spinach, well chopped
DIRECTIONS
1. Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Add spinach. Bring to a boil, then reduce heat. Cover, and simmer for about 1 hour, or until lentils are tender.