Spicy sausage and chicken broth flavor the milder lentils and beans in this sausage and lentil soup recipe. Tomatoes and spinach add color while goat cheese tops it off with a bit of tanginess.

Ingredients

• 1 pound bulk spicy pork sausage
• 1 cup dried brown lentils, rinsed
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1 cup water
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 6 cups fresh spinach (about 4 ounces)
• crumbled goat cheese, optional

Directions

1. In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain.
2. Stir in lentils, beans, broth and water; bring to a boil. Reduce heat. Simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through.
3. Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese.