Wednesday, September 10, 2008

Sausage-Lentil Soup

The weather is getting cooler now and it's time to cook more soups and stews. I made this for dinner tonight and we almost finished the pot in one meal.

Chop 1 onion, 2 stalks of celery and mince 3 cloves of garlic.
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In a large pot, brown 1 lb. of pork sausage.
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Add veggies and saute until translucent.
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Mix in 1 lb. of lentils, 2 (14 oz.) cans of diced tomatoes, 4 cups of water, 1 tsp. salt, 1 tsp. oregano, 1 tsp. basil, 1/2 tsp. marjoram, 1/2 tsp. pepper and 1 bay leaf.
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Bring to a boil and then reduce the heat and simmer for about 1 hour or longer, until the lentils are soft.

Serve & enjoy!
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