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SPANISH SAUSAGE AND LENTIL SOUP

In Spain and Portugal, soup is king!



INGREDIENTS:

3 Tbsp. olive oil
1 lb. sliced smoked sausage
7 oz. smoked ham, finely chopped
3 cloves garlic, minced
1 large green pepper, finely chopped
1 carrot, finely chopped
2 large onions, finely chopped
1 large bay leaf
1/2 tsp. dry thyme
1 tsp. ground cumin
9 c. rich chicken broth
1 large can tomatoes
1 lb. dry lentils
fresh pepper
1 (10 oz.) pkg. frozen spinach, chopped

Heat olive oil in large 8 quart heavy pan. Add garlic,
onions, green pepper and carrot. Cover and cook 10 minutes.
Add sausage and diced ham, thyme, bay leaf and cumin. Cook 5
to 10 minutes more. Add broth, tomatoes (cut up), juice and
lentils to pan. Reduce heat to low and cover partially; cook 2
hours or until lentils are tender. Adjust seasonings. Add
(rinsed and dried) spinach. Serves 6 to 8.



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