3/4cup brown or green French lentils, rinsed and sorted
1cup crushed tomatoes
5ounces baby spinach leaves
Heat oil in a large stockpot over medium heat. Add the sausage and cook until browned, then remove with a slotted spoon, trying to get as much oil from the sausage in the pot as possible and set aside.
Add in the onion, celery and carrots along with a pinch of salt and cook for 5-8 minutes until vegetables are slightly softened. Stir in the potatoes and cook another 5 minutes, stirring occasionally so the vegetables don’t stick to the pot.
Add in the garlic, cumin, chili powder, turmeric, cayenne, paprika and cook for 30 seconds, until just fragrant. Add in the vegetable broth, bay leaves and lentils and bring to a boil, then reduce heat to a simmer and cook until lentils are very tender, about 35 minutes.
Stir in the tomatoes, then taste, adding in more salt/pepper as needed. I usually don’t add additional salt, but you may depending on the broth that you use and taste preferences. Add back in the sausage.
Right before serving, stir in the spinach leaves to wilt, then serve.