1/2 c. chopped onions
2 tbsp. butter
8 1/2 c. water or beef broth
1 lb. dry lentil
1 lb. Polish sausage, cut in bite size pieces
3/4 tsp. salt
10 oz. pkg. chopped spinach, frozen and thawed
1 tbsp. lemon juice or to taste

Saute onions in hot butter in Dutch oven until lightly browned. Add water, lentils, sausage, and salt and bring to a boil. Skim off foam that rises to surface.

Cover and simmer 40 minutes or until lentils are tender or starting to burst. Stir in spinach; cover and continue cooking for 10 minutes. Add lemon juice and correct seasoning if necessary. Makes about 8 1/2 cups or 8 servings. Any leftovers can be frozen up to one month.