Lentils, Spinach and Sausage Soup

Ingredients:

1 Tbsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 large carrot, sliced
4 ozs. of sweet Italian sausage sliced into 1/2 inch thick rounds.
6 cups chicken stock
1/2 cup of brown lentils
1/4 lb of Tubetti pasta
1 lb fresh or 10 oz of frozen spinach thawed
Salt and Pepper to taste

Step1
Heat oil over medium heat in a large saucepan or dutch oven.  

Step2
Add the sausage and let it brown on all sides for about 5 min.  Remove and set aside leaving residual oils.

Step3
Add onion, garlic, and carrot, salt, pepper and sauté until the veggies are tender (about 5 min).  

Step4
Add lentils to the pot and mix slightly toasting them.

Step5
Add the stock a little at a time scraping up the brown bits from the bottom of the pot and bring it to a boil, and then
reduce heat to medium.  

Step6
Put back the sausage and stir in thawed spinach after about 35 min of simmering time, or fresh spinach after 45
minutes and bring to a simmer.   

Step7
When lentils are tender, stir in the dry pasta and cover. Serve when pasta is cooked, about 10 - 15 minutes.

Serves 4 - 6