Don't omit the vinegar, you'd be surprised at the taste!

Jennifer

LENTIL, SPINACH, AND SAUSAGE SOUP

5-inch piece of sausage sliced and diced (I used a chicken lemon from
Aidells)
2 teaspoons olive oil
4 garlic cloves, minced
2 small onion, sliced thin or diced
1 cup lentils, picked over
3 cups water
3 cups chicken broth
1 small bunch baby spinach (I used one bag of the pre-pack kind)
2 tablespoons balsamic or red-wine vinegar

In a 6-quart heavy saucepan brown sausage over moderate heat and
transfer with a slotted spoon to paper towels to drain. Add olive oil to
hot pan.
Cook garlic, stirring, until golden. Add
onion and cook, stirring, until softened.

Add lentils, water, broth, and sausage and simmer, covered, 40 minutes.
Add spinach and simmer, uncovered, until tender, 5 to 7 minutes. Stir in
vinegar and salt and pepper to taste.