 |
Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
|
I found this in one of the early editions of Country magazine and have tweaked it just a bit. My husband loves this simple to make soup and it freezes well. 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, minced |
1 bay leaf |
15 ounces tomatoes |
6 teaspoons chicken bouillon |
30 ounces water |
1 cup water |
3/4 cup dry lentils |
1/4 cup spicy brown mustard or 1/4 cup dijon mustard |
Directions:
1. Brown the sausage and drain fat.
2. Chop vegetables.
3. Dissolve chicken bouillon in water.
4. Put meat, vegetables, soup,lentils,bay leaf, and water in a 5-quart Dutch oven, or larger stock pot if doubling the recipe.
5. Cover and simmer 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove bay leaf before serving.
|
|