Sausage With Lentils And Spinach

• 3 tablespoons olive oil
• 1 pound kielbasa sausage, cut crosswise into 1/2-inch-thick slices
• 1 large onion, chopped
• 2 6-ounce packages sliced crimini (baby bella) mushrooms
• 3 garlic cloves, pressed
• 2 teaspoons dried thyme
• 1 pound dried brown lentils, rinsed
• 2 bay leaves
• 6 cups (or more) low-salt chicken broth
• 2 5-ounce packages fresh baby spinach leaves

1. Heat oil in heavy large pot over medium-high heat. Add sausage and sauteuntil browned, about 5 minutes. Using slotted spoon, transfer to plate. Add onion and mushrooms to pot; sprinkle with salt and saute until mushrooms are soft, stirring occasionally, about 7 minutes. Add garlic and thyme; stir 1 minute. Add lentils and bay leaves; stir to coat. Add 6 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 18 minutes. Return sausage to pot. Add spinach in 2 batches, stirring until wilted. Season with salt and pepper.

olive oil, kielbasa sausage, onion, crimini, garlic, thyme, brown lentils, bay leaves, chicken broth, baby spinach

Taken from www.epicurious.com/recipes/food/views/sausage-with-lentils-and-spinach-355833 (may not work)