Sausage lentil soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bulk Italian sausage |
| 1 | large | Onion, chopped |
| 1 | medium | Green pepper, chopped |
| 1 | large | Carrot, chopped |
| 2 | cans | (10 1/2 oz. ea.) chicken broth |
| 14½ | ounce | Can diced tomatoes with liquid |
| 1 | cup | Water |
| 1 | Clove garlic, minced | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¾ | cup | Dry lentils, rinsed |
Directions
In a Dutch oven or soup kettle, brown and crumble sausage; drain.
Add next 9 ingredients; bring to a boil. Add lentils. Reduce heat; cover and simmer for 60-70 minutes or until the lentils are tender.
Serves: 6-8 (2 quarts yield) From: "Taste of Home" Magazine, Feb/Mar 1995 From: Debbie Carlson Date: 04-02-95 (159) Fido: Cooking