half a cup of red lentils
5 cups beef broth
1 medium-sized onion
1 medium carrot
1 tablespoon flour
50 grams of butter
red pepper flakes
salt
In a large saucepan coated with cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes. Add the sausage, carrot and garlic; cook 2-3 minutes longer or until onion is tender.
Stir in the broth, water, lentils, oregano, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils and vegetables are tender.
Stir in the tomatoes, Worcestershire sauce and spinach; cook until heated through and spinach is wilted. Yield: 6 servings.
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