Dinners/Lentil and Spinach Soup

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

This is an aritlce that makes you think "never thought of that!"

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.