2 c. lentils
3 qt. water
1 beef bouillon cube
1/2 lb. Italian sausage
1 large onion, finely chopped
1 tsp. garlic, minced
1 tbsp. Worcestershire sauce
1 c. celery, finely chopped
1/2 c. parsley, minced
1 can tomatoes, drained and chopped
1/2 c. carrots, diced
1 tsp. basil
1/2 c. dry white wine
1/2 pkg. frozen chopped spinach

Rinse lentils. Bring water to boil. Add bouillon cube; add lentils, reduce heat and simmer about 1/2 hour. Brown sausage and drain fat. Add onion and garlic and sauté lightly. Add remaining ingredients except wine and spinach and simmer about 1 hour. 15 minutes before serving add wine and spinach. Add salt and pepper to taste.

Submitted by: Nadine Glass