Sausage and Lentil Soup

2 Tbsp. olive oil
1 lb. chorizo sausage, removed from casings
7 oz. smoked ham, shredded
2 large onions, finely chopped
1 large red or green bell pepper, finely chopped
1 medium carrot, diced
2 cloves garlic, pressed or minced
1/2 tsp. ground cumin
3/4 tsp. dried thyme
1 bay leaf
8-9 C. chicken stock
16 oz. can peeled tomatoes, crushed
1/2 lb. dried lentils (1 1/4 C.)
12 large spinach leaves, cut into small pieces
salt and pepper to taste

Heat olive oil in a large saucepan over medium heat. Add sausage and cook until done. Remove sausage and allow to cool. Discard all but 2 Tbsp. of the drippings from pan. Reheat drippings and add ham, onion, pepper, and carrot to saucepan. Cover and cook over medium heat 15 min. Stir in garlic, cumin, thyme, and bay leaf. Cover and cook 5 more min. Add chicken stock, sausage, tomatoes, and lentils. Cover and cook over low heat 2 hrs. As soup cooks, skim off any fat that rises to the top. After 2 hrs., turn off heat and discard bay leaf. Add spinach, salt and pepper and let stand 2-3 min. before serving.