2 tablespoons canola oil
1 pound mild Italian sausage (I substitute turkey sausage)
1 onion, chopped
2 garlic cloves, chopped
1-1/2 cups dried lentils, rinsed
6 cups chicken stock (I use home made, but canned is okay)
1 bay leaf
2 carrots, chopped
3 celery stalks, chopped
Two 14-1/2 oz. cans chopped tomatoes
1/2 cup tomato paste
1/2 cup red wine
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1/2 teaspoon pepper
salt to taste
Heat oil in 4-quart pot over medium heat. Remove sausage from casings and brown sausage for 10 minutes, breaking up meat with the back of a spoon. Stir in onion and garlic, and saute for 10 minutes. Stir in lentils, stock, bay leaf, carrots, celery, tomatoes (including juice from can) and tomato paste. Bring soup to a boil, reduce heat and simmer ONE HOUR.
Remove bay leaf, and stir in wine, lemon juice, Worcstershire sauce, sugar, and pepper; simmer soup for another THIRTY MINUTES. Taste; adjust seasoning -- with salt -- if necessary.
Makes 10 servings. Per serving (based on pork sausage, not turkey): 197 calories, 11 g. protein, 8 g fat, 20 g carbohydrate, 920 mg. sodium, 18 mg. cholesterol. Lower sodium version: use sodium-free broth and reduce or omit sausage.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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LENTIL SOUP
