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

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