LENTIL SOUP AND SPANISH SAUSAGE 2 T olive oil 1 lb chorizo 7 oz smoked ham, chopped 2 onions, chopped 1 bell pepper, seeded & chopped 1 carrot, finely chopped 2 garlic cloves, minced 1 bay leaf 3/4 t fresh thyme 1/2 t cumin 9 c chicken stock 16 oz can tomatoes 1/2 lb dry lentils salt, to taste pepper, to taste 12 large spinach leaves, washed, trimmed and cut in a chiffonade Heat olive oil in heavy 6- to 8-quart saucepan over medium heat. Add sausage and cook until almost all fat is rendered.  Transfer sausage to platter.  Drain off all but 2 tablespoons grease from saucepan.  Add ham, onion, green pepper and carrot.  Cover and cook 15 minutes, stirring occasionally.  Stir in garlic, bay leaf, thyme and  cumin.  Cover and cook 5 minutes. Meanwhile, cut sausage into thin slices.  Add to saucepan with chicken stock, tomatoes and lentils.  Reduce heat to low, cover partially and simmer gently until lentils begin to dissolve, about 2 hours.  Discard any fat from surface.  Remove bay leaf.  Taste and adjust seasoning with salt and pepper.  Simmer until just warmed through.  Add shredded spinach.  Transfer soup to warmed tureen or individual bowls and serve. Note:  This soup is even better when prepared 2 or 3 days ahead.