Lentil Soup with Spinach

Ingredients

• 6 cups vegetable bouillon
• 2 tbsps olive oil
• 1 medium carrot, finely chopped
• 1 stalk medium celery, finely chopped
• 1 small onion, finely chopped
• 10 oz frozen spinach, thawed & drained
• 1 cup lentils, brown or green, picked over & rinsed
• 1 chicken sausage, chopped

Directions

1. In a large pot, sauté celery, carrot and onion in olive oil until soft but not browned.
2. Add lentils and stock (or water).
3. Cook with pot cover tilted over medium heat for about 45 minutes or until lentils are tender.
4. Stir occasionally and add more liquid if needed.
5. Add spinach and sausage (optional) and cook for another 15 minutes.
6. A healthy squeeze of lemon juice really finishes the soup!
7. Season to taste with freshly ground salt and pepper.