Sausage and Lentil Soup

• 1 lb smoked sausage
• 16 ounces lentils (I like French lentils)
• 2 tablespoons olive oil
• 8 baby bella mushrooms, sliced
• 2 cups chicken stock
• 6 cups water
• 14 cup Braggs liquid aminos (or soy sauce)
• 1 (9 ounce) bagfresh Baby Spinach
• salt and pepper

1. Saute sausage and mushrooms in the olive oil until mushrooms are tender.
2. Add chicken stock, water, Bragg's( or soy sauce), and lentils.
3. Bring to a boil.
4. Add spinach.
5. Lower heat to a simmer and cook for an hour.
6. Add more water if needed.
7. Add salt and pepper to taste (you may not need salt if you use soy sauce).
8. You can sprinkle cheese over soup to serve if desired.

sausage, lentils, olive oil, bella mushrooms, chicken stock, water, braggs, spinach, salt

Taken from www.food.com/recipe/sausage-and-lentil-soup-453000 (may not work)