Lentil Stew Recipe

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  • 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
  • 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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