Spinach and Sausage Lentil Soup

Directions

1. In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain.
2. 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.
3. Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese.
   Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.