Lentil Stew

2 T olive oil
3 c chopped onion (about 3 onions)
3 c chopped carrot
3 c chopped celery
6 oz. turkey smoked sausage, diced
5 cloves garlic, minced
2 c dry lentils
2 bay leaves
2 tsp cumin
2 tsp oregano
2-14 oz cans stewed tomatoes (7c)
3-8 oz cans tomato sauce (3c)
10 c broth (chicken or veggie)
4 tsp worcestershire sauce
1-10 oz box frozen chopped spinach (do not thaw)
salt and pepper to taste

1. In large soup pot, combine oil, onion, carrot, and celery. Cook until softened (5-7 mins), add sausage, garlic, and bay leaves. Cook for 5 mins., add lentils, cumin, and oregano. Stir to combine.

2. Add stewed tomatoes, tomato sauce, broth, worcestershire sauce, and salt & pepper to taste. Put a lid on the pot and simmer on low-medium for about 2 hours. Add frozen spinach (it will thaw in the soup), cover and simmer 30-40 minutes.

Makes 17-1 cup servings

Number of Servings: 17

Recipe submitted by SparkPeople user WINGSOFCHANGE.