In a large saucepan, cook sausage and onion until meat is no longer pink; drain. Stir in water, lentils, bouillon cubes, and red pepper flakes.
Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender. Stir in spinach. Cook 3-5 minutes longer or until spinach is tender. Sprinkle with cheese.
Originally Submitted
2/15/2010
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