Lentils with Spinach & Soy Sausage

• 4 garlic cloves, minced
• 2 teaspoons ground coriander
• 1 tablespoon olive oil
• 1 quart vegetable broth (see page 295)
• 2 bay leaves
• 1 cup green or brown lentils
• 2 cups diced potatoes
• 8 ounces soy sausage links
• 2 teaspoons olive oil
• 4 cups fresh baby spinach (about 5 ounces)
• Salt and pepper
• Grated Cheddar or crumbled feta cheese or ricotta salata

1. In a soup pot, cook the garlic and coriander in the olive oil for a minute.
2. Add the broth, bay leaves, and lentils, cover, and bring to a boil.
3. Reduce the heat to a simmer and cook covered for 10 minutes.
4. Add the potatoes, cover, and cook until the potatoes are tender and the lentils are soft, about 15 minutes.
5. While the lentils and potatoes cook, cut the soy sausage into 1/2 inch-thick rounds.
6. In a skillet on medium-low heat, cook the rounds in the olive oil, turning frequently, until browned, 5 or 10 minutes.
7. Rinse, drain, and chop the spinach.
8. When the lentils and potatoes are done, add the sausage and spinach and stir until the spinach is just wilted but still bright green, about a minute.
9. Add salt and pepper to taste.
10. Serve topped with cheese.

garlic, ground coriander, olive oil, vegetable broth, bay leaves, green, potatoes, soy sausage, olive oil, fresh baby spinach, salt, cheddar

Taken from www.epicurious.com/recipes/food/views/lentils-with-spinach-soy-sausage-377087 (may not work)