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.

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