Lentil Soup with Spinach

Ingrédients

• 1 chicken sausage, chopped
• 6 tasses vegetable bouillon
• 2 cuillères à soupe olive oil
• 1 moyenne carrot, finely chopped
• 1 tige, moyenne celery, finely chopped
• 1 petite onion, finely chopped
• 1 tasse lentils, brown or green, picked over & rinsed
• 10 oz frozen spinach, thawed & drained

Directives

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.