2 tbsp. olive oil
1 lb. chorizo or other spicy garlic sausage
7 oz. smoked ham, finely chopped
2 lg. onions, finely chopped
1 lg. green pepper, seeded and finely chopped
1 med. carrot, finely chopped
2 garlic cloves, minced
1 bay leaf
3/4 tsp. thyme, fresh or 1/4 tsp. dried and crumbled
1/2 tsp. cumin
8 to 9 c. chicken stock
1 (1 lb.) can peeled tomatoes
1/2 lb. dried lentils (1 1/4 c.)
Salt and pepper
12 lg. spinach leaves, washed, trimmed and shredded

Heat oil in 6 to 8 quart saucepan over medium heat. Add sausage and cook until almost all fat rendered. Transfer sausage to platter. Drain all but 2 tablespoons grease for saucepan. Add ham, onion, green pepper and carrot to saucepan.

Cover and cook 15 minutes. Stir occasionally. Stir in garlic, bay leaf, thyme and cumin. Cover and cook another 5 minutes.

Meanwhile, thinly slice sausage. Add to saucepan with chicken stock, tomatoes and lentils. Reduce heat to low. Cover partially and simmer gently until lentils begin to dissolve, about 2 hours.

(Can be prepared up to 3 days ahead and refrigerated or frozen up to 3 months.)

Discard any fat from surface. Taste and adjust seasoning. Add shredded spinach.

Makes 8 to 10 servings.