Hey, Greg!Here is what you will need. You will need some French green lentils, those small lentils with a depth of color that I cannot describe well. You will need some good sausage; sweet or hot, I leave it up to you, but I like sweet. You will need some broth, and some onions, some oil and some salt. You will need a handful or two of good fresh spinach.
Get a pot hot and put the sausage in, perhaps a link or two, in a little bit of oil (prick the casing as needed, etc. - who knows whose eyes might cross these words?). Cut up two onions (or one monster onion), and throw the slices in on top of the sausage. Let that cook until the onions are happy. Occasionally add a splash of stock to get up the brown bits on the bottom. Pull out the sausage, slice it, and add it back to the pot.
Add a cup of the lentils, and three cups of stock. Bring to a simmer and cover; let it simmer for an hour or so. Wash and stem the spinach, chop it into bits and add it to the pot when there's fifteen minutes of cooking time left.
It goes real well over rice; salt to taste.
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