| | Directions |
- Boil lentils in a heavy pot with 3 cups of water for 20 minutes.
- Meanwhile, saute sausage in a nonstick skillet until done. Remove cooked sausage and excess fat from pan.
- In same skillet, saute onions until golden brown.
- To a heavy stockpot, add lentils, sausage, onion, and chicken broth and bring to a boil.
- Add spaghetti and continue to boil for another 10 minutes.
- Remove large stems from spinach and cut into bite sized pieces. Add to stockpot and continue to cook for another 2 minutes.
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Servings: 4
|  | | Ingredients | | - | | 1 cup lentils |
| - | | 1/2 pound Premio Italian sausage - crumbled |
| - | | 1 medium onion - diced |
| - | | 1 package fresh or frozen spinach (10 oz. bag) - washed |
| - | | 1/4 pound thin spaghetti - broken |
| - | | 6 cups chicken broth |
| - | | salt and pepper to taste |
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