Wash lentils and place in large pot with water and tomato sauce. Bring to boil; lower heat and simmer as you continue preparations. Remove casing from sausage; saute, breaking up with spoon. Stir in chopped carrots, onion and celery; cook until barely tender. Chop spinach coarsely. If frozen is used, cut block in pieces. Add spinach and meat-vegetable mixture to lentils. Stir in salt and pepper, simmer 30 minutes. Add pasta; cook covered for 10 minutes until lentils are tender. Serve hot with grated cheese.
By Raymonde G. from North Bay, Ontario
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