MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chunky Sausage Lentil Soup
Categories: Vegetables, Pork, Beef, Potatoes, Herbs
Yield: 10 servings

8 c Water
16 oz Bag dried lentils; rinsed
20 oz Italian bulk sausage;
- crumbled
2 md Onions; chopped
2 Celery ribs; chopped
2 md Carrots; in 1/4" slices
6 cl Garlic; minced
43 1/2 oz (3 can) beef broth
28 oz Crushed tomatoes
1 md Red potato; diced
1 1/2 ts Dried thyme
1 1/2 ts Coarse ground pepper
Salad croutons; opti

In a large saucepan, bring water and lentils to a boil.
Reduce heat; cover and simmer for 18-22 minutes or until
lentils are tender. Drain.

Meanwhile, in a Dutch oven, cook the sausage, onions,
celery and carrots over medium heat until meat is no
longer pink and vegetables are tender; drain. Add
garlic; cook 2 minutes longer.

Stir in the broth, tomatoes, potato, thyme and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for
15-20 minutes or until potato is tender. Stir in
lentils; heat through. Serve with croutons if desired.

Donna Scarano, East Hanover, New Jersey

Makes 10 servings (3-1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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