Yield: 8 to 10 servings

1 pound hot pork sausage
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
6 cups chicken broth
6 cups water
1 pound brown lentils
2 (10-ounce) packages frozen spinach, thawed and squeezed dry
1 lemon, zested and juiced
1 teaspoon salt
1. In a large stockpot, cook sausage over medium-high heat until lightly browned. Add onion, carrot, and celery to sausage. Cook until onion begins to soften, 3 to 4 minutes. Add broth and 6 cups water. Cover, and bring to a boil. Add lentils to stockpot. Return soup to a boil, and reduce heat to medium. Cover loosely, and cook until lentils are tender, 20 to 25 minutes.

2. Add spinach, lemon zest and juice, and salt. Cook until heated through, 4 to 5 minutes.