Spanish Sausage and Lentil Soup

3 Tbsp. olive oil
3 cloves garlic, minced
1 large green pepper, finely chopped
1 carrot, finely chopped
2 large onions, finely chopped
1 lb. sliced smoked sausage
7 oz. smoked ham, finely chopped
1 large bay leaf
1/2 tsp. dry thyme
1 tsp. ground cumin
9 cups rich chicken broth
1 large can tomatoes, cut up with juice
1 lb. dry lentils
Fresh pepper
1 (10 oz.) pkg. frozen spinach, chopped

Heat olive oil in large 8 quart heavy pan. Add garlic, onions, green pepper and carrot. Cover and cook 10 minutes.

Add sausage and diced ham, thyme, bay leaf and cumin. Cook 5 to 10 minutes more. Add broth, tomatoes (cut up) and lentils to pan.

Reduce heat to low and cover partially; cook 2 hours or until lentils are tender. Adjust seasonings. Add (rinsed and dried) spinach.

Serves 6 to 8.