Lentils, Spinach and Sausage Soup


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

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

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

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

Add lentils to the pot and mix slightly toasting them.

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.  

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.   

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

Serves 4 - 6