Ingredients:
1 cup dry lentils
5 cups water
1 cup chopped green sweet pepper
1 cup sliced carrot
1/2 cup chopped onion
2 teaspoons instant chicken bouillon granules
2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
1/8 teaspoon ground red pepper
2 cloves garlic, minced
1/2 pound fully cooked smoked sausage links, sliced diagonally
Snipped fresh parsley (optional)
Directions:
Rinse and drain lentils.
In a large saucepan or Dutch oven combine lentils,
water, green sweet pepper, carrot, onion, bouillon granules, sage, ground red
pepper, and garlic.
Bring to boiling. Reduce heat and simmer, covered, about
30 minutes or until vegetables and lentils are tender.
Stir in sausage and
heat through. If desired, garnish each serving with parsley. Makes 4 servings.
Make-Ahead Tip:
Prepare soup; cool slightly. Transfer to 1- to 4-serving size
freezer containers. Seal, label, and freeze up to 1 month.
To reheat, transfer
frozen soup to saucepan. Cook, covered, over medium heat until heated through,
stirring occasionally to break apart.