In a heavy bottom 2 Qt. saucepot, add the butter and olive oil. Heat to melt the butter, then add the sausage links and brown evenly on all sides. (Note: While the sausage is cooking, reduce the heat so as not to burn the butter.) Cook the sausage for approximately 5 minutes, or until the center is done. Then remove from the pan and allow to cool (they will be sliced and added back in later.)

After removing the sausage, add the onions, carrots, celery, leeks and seasonings to the pot. Cook over medium-high heat until the vegetables are tender (about 2 minutes.) Then add the lentils and chicken stock, stir briefly and bring to a boil. Stir occasionally to prevent the lentils from sticking to the bottom of the pan. When the soup starts to boil, reduce the heat to low, and simmer until the lentils are tender (approximately 40 to 45 minutes.) While the soup is simmering, cut the sausage into slices (about ¼ inch thick).

When the lentils are tender, add the sausage, cream, mustard, vinegar & ¾ cup of the spinach (the remaining spinach will be floated on the top as a garnish with some grated Parmesan cheese when serving.) Stir to mix all ingredients well. Return the soup to a boil, then reduce the heat and simmer for an additional 5 minutes.

Serve in warm bowls garnished with the fresh spinach and Parmesan cheese floated on top of the soup. Enjoy with some crusty rustic Italian bread and your favorite white wine.

Bon Appetito!