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. |