"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Sausage Lentil Soup Recipe

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This recipe for Sausage Lentil Soup, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindell, Kathern
Added: Saturday, October 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Lb bulk Italian sausage
1 large onion, finely chopped
1 small green pepper, finely chopped
1 small carrot, finely chopped
1 large garlic clove, finely minced
1 bay leaf
2 (14 1/2 oz) cans chicken broth
1 (14 1/2 to 16 oz) can whole tomatoes with liquid, coarsely chopped
1 cup water
3/4 c. dry lentils*
1/4 c. Dijon mustard

Directions:
Directions:
In a Dutch oven, brown sausage. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in the mustard. Remove and discard bay leaf before serving. Makes about 6 servings.

Personal Notes:
Personal Notes:
* red lentils make a more attractive soup, but any lentils will be just fine.

 

 

 

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