For this recipe need pork dry-cured Chorizo sausage, paprika gives this sausage a beautiful reddish hue, and pepper - spicy taste. If such sausages you can't find, use a good smoked sausage, and paprika and pepper will add directly to the soup, to taste.

Fry sausage, cut into cubes, in a saucepan, which will cook the soup, adding 1 tbsp oil.

Stir in finely chopped carrots, onions and celery. Cook for 5-8 minutes on medium heat.

Add chopped tomato, let it cook gently for a few minutes until tender.

Pour the hot chicken broth, wait for boil and stir in lentils. For this recipe it is best suited yellow or red lentils, I used yellow split lentils Turkish from Mistral

Reduce the heat, cover the pan with a lid and cook the lentils until tender, 15-20 minutes. Then add the spinach. If you have frozen spinach, then waiting, stirring, until it will go in a soup with the leaves and turn off heat. If the spinach is fresh, then immediately after adding the soup to be removed from the heat and cover the pan with a lid. After you add the spinach, taste the soup and adjust the taste for salt and pepper. Cover the pan and leave the soup to stand for 5 minutes.