| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Soups, Italian, Beans | 8 | Servings |
INGREDIENTS
| 1 | lb | Lentils |
| 1 | lg | Carrot, cut bite sized |
| 1/4 | c | Onion, chopped |
| 1 1/2 | c | Crushed tomatoes |
| 8 | c | Water |
| 1 | Stalk celery, cut bite size | |
| 2 | Garlic cloves, minced | |
| 1/2 | ts | Marjoram |
| 2 | Links Italian sausage |
INSTRUCTIONS
Rinse lentils, place in soup kettle, cover with 8 cups of water. Let come to a boil. Cut sausage in pieces and add to lentils, cook slowly for 45 minutes. In separate pan, saute garlic, onion, celery, and carrot in olive oil; add salt, pepper, chopped tomatoes and marjoram. Cook for about 20 minutes and add to lentils. Simmer together for 10 minutes longer, until lentils and vegetables are tender. Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep 01, 1998
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