Spicy Lentils with Rosemary Grilled Cheese

The other day while walking Georgie I passed the Blue Ribbon Bakery on Bedford Street.  I've bought baguettes there several times, but this time I decided to go in and try something new.  I bought a small loaf of rosemary bread which turned out to be delicious!  Later that day for lunch I used the rosemary bread to make grilled cheeses and served them with a spicy lentil and spinach soup.

Spicy Lentil and Spinach Soup
1 tbsp olive oil
1 cup sliced celery
1 cup sliced carrot
1/2 cup chopped onion
2 cloves garlic, chopped
1 cup brown lentils
1 chipotle pepper (canned in adobo sauce), seeds removed and chopped
2 tsps canned adobo sauce
1/8 tsp cayenne pepper
2 (14 oz) cans chicken broth
1 1/2 cups water
1 tsp fresh thyme
6 ounces cooked smoked sausage links, quartered and sliced (optional)
2 cups baby spinach leaves, chopped

Heat olive oil in large saucepan over medium heat.  Add celery, carrot, onion, and garlic and cook about 5 minutes stirring frequently.  Add lentils, chipotle pepper, adobo sauce, and cayenne pepper.  Stir and cook 1 more minute.  Add chicken broth and water.  Bring to boil, reduce heat, and simmer, covered, for 25 minutes or until lentils are tender.  Add thyme and sausage (if using) and heat through about 2 more minutes.  Stir in spinach leaves just before serving.