9oz sweet Italian turkey sausage (Look for organic, no hormones, no antibiotic fed turkey meat)
1 celery stalk (diced)
pinch dried thyme
1/4 cup brown rice
1/2 cup red lentils
6 cups vegetable broth
2 Large tomatoes (diced (include the juice!))
1 bay leaf
1 clove garlic (peeled whole)
1/4 teaspoon paprika
6 cups fresh spinach leaves
In a very large pot, heat 2 tablespoons of the olive oil and saute 1/2 of the onions until browned (8-10 minutes). Stir in 2 tsp of the vinegar, then put them in a container and set aside until later.
Back in the big pot, heat the remaining olive oil. Then add the sausage, rest of the onion, thyme, and celery. Saute until the sausage is browned. Then stir in the rice and lentils.
Then add the broth, bay leaf, paprika, garlic, and the tomatoes with the juice. Bring to a boil. Then reduce the heat, cover and simmer for 45-60 minutes (the lentils should be soft). Then remove the garlic cloves and the bay leaf.
Stir in the spinach until wilted. Add the remaining vinegar, season with black pepper. Then place in serving bowls and top with the onions.