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Sausage Lentil Soup Recipe

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I first tasted this wonderful soup at a friend's house. Now it's my favorite, especially on a cool, crisp autumn night here in Colorado.

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6 Servings
Prep: 10 min. Cook: 1 hour

Ingredients

1/2 pound bulk Italian sausage
1 large onion, finely chopped
1 small green pepper, finely chopped
1 small carrots, finely chopped
1 large garlic clove, finely minced
1 bay leaf
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 to 16 ounces) diced tomatoes, undrained
1 cup water
3/4 cup dried lentils, rinsed
1/4 cup country-style or regular Dijon mustard

Directions

In a Dutch oven, cook sausage over medium heat until no longer pink. 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 mustard. Remove and discard bay leaf before serving. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 192 calories, 6 g fat (2 g saturated fat), 15 mg cholesterol, 842 mg sodium, 22 g carbohydrate, 9 g fiber, 13 g protein.

Sausage Lentil Soup published in Country October/November 1992, p49

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