1 lb. Italian sausage or cooked ham
1 1/2 c. lentils
6 c. cold water
6 peppercorns
2 tsp. salt
1 medium onion, chopped
2 carrots, chopped or sliced
1 1/2 c. cooked tomatoes
2 stalks celery, sliced 1/2-inch thick
1/2 pkg. chopped spinach (optional)

If using sausage, simmer 15 minutes and slice diagonally into 1/2-inch slices. Discard water.

Wash and pick over lentils and simmer for 1 hour in 6 cups water. Remove about half of lentils and put through sieve or blender. Return to pot. Add meat, seasoning and vegetables. Simmer 1 hour. Add additional seasoning, if desired. Add more water or stock if thinner soup is desired.

Submitted by: Mary Breen