Lentil Sausage Soup

Directions

1. 1
   Rinse the lentils; put them in a large saucepan with about 3 cups of water and the bay leaves.Bring to a boil, then reduce to a simmer and cook for 15 minutes.Meanwhile, heat oil in a large Dutch oven. I used a 5 quart, and it was just over half full.
2. 2
   Add the sausage and brown, stirring frequently.
3. 3
   Remove the sausage to a cutting board and cut into 1/4-inch-thick slices. Return sausage slices to the pan, and brown sides.
4. 4
   Remove sausage to plate.
5. 5
   Add the onions and garlic to the now-empty pot, and season with salt. Cook onions and garlic over medium heat, stirring regularly, until the onions have softened.Stir in the celery and herbs de provence.
6. 6
   Add the wine, and let it cook down until reduced by half.Stir in the lentils with their cooking water, broth, sliced sausage, and carrots.Bring to a boil, and then reduce the heat. Simmer until the lentils are tender about, 30-45 minutes.Stir in spinach and parsley, and simmer for five minutes.Season with additional salt and pepper to taste.