Ingredients
1 pound bulk spicy pork sausage1 cup dried brown lentils, rinsed1 can (15 ounces) cannellini beans, rinsed and drained1 carton (32 ounces) reduced-sodium chicken broth1 cup water1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained6 cups fresh spinach (about 4 ounces)Crumbled goat cheese, optional
Preparation
In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain.
Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through.
Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese.
