3 1/2 qt. water
1 bag lentils, rinsed
3 or 4 carrots, sliced
4 stalks celery, chopped
2 onions, chopped
3/4 lb. Kielbasa, sliced thin
1 (10 oz.) pkg. spinach, chopped
1 tbsp. garlic powder
2 tsp. thyme
Salt & pepper to taste (will taste bland without)

Put all the ingredients in an 8 quart pot and simmer for 2 to 3 hours.

NOTE: Soup becomes thicker if refrigerated overnight, so make it a day ahead.