See below ingredients and instructions of the recipe
1/2 lb Bulk Italian sausage -liquid
1 lg Onion, chopped 1 c Water
1 md Green pepper, chopped 1 Clove garlic, minced
1 lg Carrot, chopped 1 ts Salt
2 cn (10 1/2 oz. ea.) chicken 1/2 ts Pepper
-broth 3/4 c Dry lentils, rinsed
14 1/2 oz Can diced tomatoes with
In a Dutch oven or soup kettle, brown and crumble sausage; drain.
Add next 9 ingredients; bring to a boil. Add lentils. Reduce heat;
cover and simmer for 60-70 minutes or until the lentils are tender.
Serves: 6-8 (2 quarts yield) From: "Taste of Home" Magazine, Feb/Mar
1995 From: Debbie Carlson Date: 04-02-95 (159) Fido: