1 Tbsp olive oil

1 lb Italian sausage links, cut into ½ in slices

1 c green pepper, diced

1 c onion, chopped

2 medium carrots, diced

2 cloves of garlic, minced

1 bay leaf

¼ tsp thyme

9 c chicken stock

1 – 16 oz can tomatoes

1¼ c dried lentils

Salt and pepper to taste

12 lg. spinach leaves, shredded

Add sausage to heavy pot, cook over med heat 8-10 min. Set meat aside. Add green pepper, onion, and carrot to pan, cover and cook 10 min over med-low heat. Add garlic, bay leaf, and thyme, cover and cook 5 more minutes. Add meat, stock, tomatoes and lentils. Reduce heat to low, partially cover and simmer for 1 hour. Skim fat, season with salt and pepper. Just before serving stir in shredded spinach.