Lentil Soup With Sausage

This stew-soup is perfect for using canned tomatoes, frozen spinach, and stored onion, garlic, and carrots. I am not fussy about lentil type or even sausage type (we have used chicken sausage, kielbasa, even hot dogs!), but the tomatoes and the spinach are key here - accept no lesser substitutes. It is easy enough I can cook it and clean all the dishes in the kitchen at the same time (woohoo!). Also, nothing feel better on cold winter nights that a bowl of something solid like this.

Ingredients:

• 1 to 2 Tablespoons olive oil
  
• 1/2 lb. of hearty sausage, sliced
  
• 1 or 2 large onions, chopped
  
• 3 carrots, chopped
  
• 4 to 6 cloves garlic, chopped
  
• 4 cups water + broth cube
  
• 1 cup lentils
  
• 1 quart of tomato juice
  
• 1 package of frozen, thawed spinach (about 1 lb)
  
• 2 teaspoons ground cumin
  
• 1 Tablespoon paprika
  

Steps

1. Saute onion and carrots, adding up to 1 Tablespoon of olive oil if necessary to prevent sticking.
   
2. Cook 5 minutes over medium heat, stirring
   
3. Add the garlic and cook 1 to 2 more minutes.
   
4. Add the water, broth cube, lentils, and tomato juice and bring to a boil.
   
5. Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
   
6. Add spinach, cumin, paprika, and salt, if desired.
   
7. Simmer, uncovered, for an additional 30 minutes, stirring occasionally.
   
8. Optional: Some like a smoother consistency - take some soup and run it through the blender and then add it back.

Serve hot with a great bread, warmed butter, and a salad!