My hubby always asks me to make this, and I do so willingly because it doesn't bother my tummy at all. It's an incredibly delicious recipe, and I make it a lot. When a friend has a cold or is sick, I take them a jar of this soup to make them better. It also freezes real well, so whenever I make it, I freeze half:
LENTIL SOUP WITH SAUSAGE:
1-1/2 cups dried lentils, rinsed
1T vegetable oil
1/2 pound mild (or "sweet") Italian turkey sausage
1 onion, chopped
2 garlic cloves, minced
6 cups chicken stock (I use home made, but canned is available)
1 bay leaf
2 carrots, chopped
3 celery stalks, chopped
2 14-1/2 oz. cans chopped tomatoes
1 tablespoon tomato paste
1/2 cup red wine (optional)
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1/2 teaspoon pepper
salt to taste
fresh parsley for garnish
Soak lentils overnight in water. Next morning, rinse well. Heat oil in lg. pot over medium heat. Remove sausage from its casing and brown for 10 minutes in oil, breaking up meat well. Stir in onion and garlic; saute for 10 mins. 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 1 hr. Remove bay leaf and stir in wine, lemon juice, Worcestershire sauce, sugar and pepper; simmer soup for 30 more minutes. Taste soup and adjust salt and pepper. Garnish bowls of soup with fresh chopped parsley. YUM!
I serve this with stale sourdough bread; it's great! 
Source: "Spotlight," P.G.& E., San Francisco, vol. 4, no. 1
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Lentil Soup With Sausage
