Instructions: Fry out bacon over medium heat until pieces are crisp and fat is released.

Cut sausage into 3/4" long pieces; brown with bacon. Chop parsnip; add to pot, then chop carrot and add to pot, chop onion and add to pot chop anise and add to pot. Lastly chop mushrooms and add to pot. Saute mixture about five minutes after each vegetable addition while preparing the next vegetable. After adding mushrooms and sauteing for five minutes, add lentils; saute an additional five minutes, stirring constantly. Add
chicken broth, vinegar, spices and ham hock. Cook until lentils are tender and ham is falling off hock, about 60 to 90 minutes. Just before serving stir in chopped spinach; cook an additional five minutes.

Serves 6 to 8

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