Place ¼ cup of olive oil and onions in a large 6 quart pot. Cook on low heat for 5
minutes, stirring occasionally.

Add Celery and cook for 4 minutes. Add red pepper cook and garlic and cook for 2
minutes.

Add tomatoes and cook on high heat for 4 minutes. Add Lentils and cook 3 minutes
while stirring with a wooden spoon.

Add Bay Leaf and water to cover the lentils by 1 inch. Cook at a medium simmer
until lentils are tender but have a bit of firmness to them, about 22 minutes.

Chop the thawed spinach, add to lentils and cook for 5 minutes on medium heat.

Cook pasta as per the directions on package. When finished cooking, drain into a
colander, reserving a few tablespoons of water to add to pasta.

Put the drained pasta back into the pot it cook in and drizzle with some Olive Oil.
Using a large slotted spoon, add lentils to the past and mix. Add a little bit
of the pasta cooking water if you need it. You don’t want the pasta to be
watery, but you do want it to be a little loose. Do this by adding only small
amounts of liquid at a time until you have reached the consistency that you
like.

Plate into shallow past bowls, drizzle with a bit more olive oil and pass the grated
cheese.

NOTE:

This is a vegetarian dish, but if you like to add meat, you can sauté some
Italian Sausages and add to this recipe.
Add some sausage to each bowl and enjoy.