by Kathryn Taylor
1/2 lb
Bulk Italian sausage
1 lg Onion, chopped
1 md Green pepper, chopped
1 lg Carrot, chopped
2 cans (10 1/2 oz. ea.) chicken broth
1 lg Onion, chopped
1 md Green pepper, chopped
1 lg Carrot, chopped
2 cans (10 1/2 oz. ea.) chicken broth
14 1/2
oz Can diced tomatoes with liquid
1 c Water
1 Clove garlic, minced
1 ts Salt
1/2 ts Pepper
3/4 c Dry lentils, rinsed
1 c Water
1 Clove garlic, minced
1 ts Salt
1/2 ts Pepper
3/4 c Dry lentils, rinsed
In a Dutch oven or soup kettle, brown and crumble sausage;
drain. Add next 9 ingredients; bring to a boil. Add lentils. Reduce heat; cover
and simmer for 60-70 minutes or until the lentils are tender.
Serves: 6-8 (2 quarts yield)
(www.justdutchovenrecipes.com)
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