Lentil Sausage Soup with Spinach

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Very healthy


  • 1 cup lentils
  • 1 1/2 qt. water (4 1/2 cups)
  • 1 (680 ml) tomato sauce
  • 1 large onion, finely chopped
  • 1 lb. spinach, washed and trimmed or 1 pkg. frozen chopped spinach, partially thawed
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  • 2 tsp. salt
  • 1/4 cup small pasta
  • 1/2 lb. sausage
  • 1 large carrot, finely chopped
  • 1 Tbsp. oil
  • 2 celery stalks, finely chopped
  • 1/4 tsp. pepper
  • grated Parmesan cheese


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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