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Sausage Lentil Soup |
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Serves: 6 Print this RecipeKathy Anderson, Casper, Wyoming 1/2 pound bulk Italian sausage 1 large onion, chopped 1 medium green pepper, chopped 1 large carrot, chopped 2 (10 1/2-ounce) cans chicken broth 1 (14 1/2-ounce) can diced tomatoes, undrained 1 cup water 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon pepper 3/4 cup dry lentils, rinsed In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add next nine ingredients; bring to a boil. Add lentils. Reduce heat; cover and simmer for 60-70 minutes or until the lentils are tender. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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