Tuesday, July 6, 2010

(2) 14-ounce cans reduced-sodium chicken broth
1-1/2 cups water
1 cup brown lentils, rinsed and drained
1 cup finely diced green bell pepper
1 cup sliced carrot (2 medium)
1/2 cup chopped onion (1 medium)
1/2 teaspoon dried sage, crushed
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
7 ounces fully cooked, smoked sausage links, quartered lengthwise and sliced (I use half of a 14-ounce package of Hillshire Farms smoked beef sausage)

1. In a large saucepan combine chicken broth, water, lentils, green pepper, carrot, onion, sage, cayenne pepper, and garlic. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until vegetables and lentils are tender. Stir in sausage and heat through.
2. Makes 5 servings (7 cups)