Revision as of 01:26, 2 February 2011

Serves: 6

Active Time: 25 minutes

Total Time: 50 minutes

From: Fresh January/February 2010

Ingredients

1 tsp Olive oil

1 ea Large onion, chopped

1 ea Medium celery stalk, chopped

2 ea Cloves garlic, minced

1 cup Brown lentils, rinsed

6 cup Water

14 1/2 oz Canned diced tomatoes

1/2 tsp Seasoned salt

3 tsp Herb, parsley, dried

1 ea Bay leaf

7 oz Hannaford Inspirations Baby Spinach- Chopped

1 tsp Red wine vinegar

2 ea Nature's Place precooked Spinach Chicken Sausage

Directions

Step 1

Heat oil in a large stockpot over mediumhigh heat. Add onion, celery, and garlic and sauté until softened, 3 to 5 minutes. Add lentils, water, tomatoes, seasoned salt, parsley, and bay leaf and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer for 25 minutes. Add spinach and vinegar and cook 3 to 5 minutes longer, until spinach is completely wilted and tender. Remove bay leaf.

Step 2

The soup may be served at this point. If serving both meat eaters and vegetarians, set aside some of the soup for vegetarians. Cut the sausages lengthwise, then into 1/2-inch half-moon slices, and add to the soup. Heat until meat is hot, about 5 to 8 minutes. Serve immediately.