Lentil Spinach Soup

Recipe from Taste of Home

1/2 pound bulk Italian sausage
1 small onion, chopped
4 cups water
1/2 cup dried lentils, rinsed
2 teaspoons chicken bouillon granules
1/8 teaspoon crushed red pepper flakes
1 package (10 ounces) fresh spinach, coarsely chopped
2 tablespoons shredded Parmesan cheese

In a large saucepan, cook sausage and onion until meat is no longer pink; drain. Stir in water, lentils, bouillon 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.