Ingredients

  • 4 cups water & 1 cup chicken stock
  • 3 carrots, peeled and chopped
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 cup dry lentils
  • 1 ounce 14-1/2 can stewed tomatoes
  • 1 teaspoon thyme leaves
  • ¼ teaspoon pepper
  • ½ lb. kielbasa (lemon chicken sausage works well too)
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped parsley

Directions

Cook first nine ingredients in large pot with 5 cups of water on high heat for 40 to 50 minutes, until lentils are tender. Stir about 3 times while cooking.

Chop the sausage, add to soup, cook another 5 minutes with cover on, then add lemon juice and let stand for another 5 minutes. Sprinke with parsley and serve.

Categories
Low Cholesterol, Low Fat, Low Saturated Fat, Soups
MacGourmet downloadLentil Soup. To import, drag image to your MacGourmet recipe box.

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