1. Add the beef broth, water, onion, celery , garlic. tomato sauce, parsley,
bay leaf and thyme to a saucepan. Bring to a boil.
2. Rinse the lentils under cold water and drain. Add the lentils to the pot.
Bring to a boil. Cover and simmer for ½ an hour.
3. Add the spinach and pasta. Bring to a boil and stir. Lower the heat and
simmer for another ½ hour, stirring often. If the soup becomes too thick,
add a little more water.
4. Season with salt and pepper. Serve and top each serving with the