Prepare the lentils and vegetables

• Drain the soaked lentils and rinse until the water runs clear.
• Chop the onions, carrots and celery and set aside.
• Chop the garlic.

Sweat the aromatics

• Drizzle olive oil to cover the bottom of the pot and add the garlic.
• As soon as it starts to sizzle, add the onions, carrots and celery.
• Cook until the onions are translucent.

Add lentils and broth

• Add the lentils and stir.
• Pour in the chicken broth and half of the water.
• Season with salt and pepper.

Brown the sausage

• Brown the sausage in a pan, breaking it up.
• Add it to the soup with all the fat and pan drippings.

Simmer the soup

• Add the remaining water and bring to a boil.
• Add the frozen spinach and lower the heat.
• Simmer gently, stirring occasionally.

Finish with fresh herbs

• Stir in the chopped basil and parsley.
• Taste and adjust the seasoning, then serve.