| 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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