1 pound lean ground beef (90% lean)
1 can (46 ounces) tomato or V8 juice
4 cups water, more if needed
1 cup dried lentils, rinsed
2 cups chopped cabbage
1 cup sliced carrots
1 cup sliced celery
1 cup chopped onion
1/2 cup diced green pepper
1 teaspoon pepper
1 teaspoon dried thyme
1 tsp dried Italian seasoning
1 tsp garlic powder
1 bay leaf
1 package (10 ounces) frozen chopped spinach, thawed
In a large stockpot, cook beef over medium heat until no longer pink; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, spices and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.
