From, "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 1/4 cup vegetable oil
  • 3 cups diced cooked ham
  • 2 large yellow onions, chopped
  • 1 clove garlic, minced
  • 1/2 pound Polish sausage, cut into 1/2-inch slices
  • 2 cups chopped celery (leaves included)
  • 1 (16-ounce) can tomatoes with liquid
  • 1 pound uncooked lentils, washed well
  • 1 teaspoon hot pepper sauce, or to taste
  • 1-1/2 teaspoons salt
  • 1 (10-ounced) package frozen chopped spinach, thawed and drained

Heat oil in a large pot and add ham, onion, garlic and sauce.  Cook for 10 minutes over medium heat.  Add celery, tomatoes, lentils, hot pepper sauce, salt and water to cover.  Cover and cook over low heat for 2 hours.  Add spinach to soup and simmer about 15 minutes more.


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