• 1 tbsp. olive oil
  • 2 garlic cloves, peeled and minced
  • 1 large leek, cleaned and chopped
  • 1/2 bunch spinach, cleaned and chopped
  • 2 tbsp. fresh thyme
  • 2 cups dried lentils, soaked overnight
  • 3 1/2 cups water
  • 2 bay leaves
  • 3-4 chicken sausage links (or pork, turkey, tofu, etc.), diced
  • 1 tsp. sea salt

Saute garlic and leek 1-2 minutes. Add spinach and cook until wilted or 3-5 minutes.  Add thyme, lentils (discard lentil soaking water), 3 1/2 cups fresh water and bay leaves.  Bring to a boil, cover and simmer on low flame for 30 minutes.  Add diced sausage and sea salt.  Continue cooking 30 more minutes, or until lentils are soft.  Makes 8-10 servings.  Spoon lentils on top of basic brown rice.