Down-Home Smoked Sausage and Lentil Soup

Three cheers for this recipe - It's easy, nourishing, and best of all DELICIOUS! Filled with lentils, vegetables and smoked sausage, this is a hearty soup that is the perfect choice when you are short on time - It cooks in under an hour. Reach for your Dutch oven to make this soup tonight; then ladle up a bowlful of tummy-satisfying comfort food.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  cup dry lentils
• 2  tablespoons olive oil
• 1  green bell pepper, chopped
• 1  cup carrot, chopped
• 1  cup celery, chopped
• 1⁄2 cup yellow onion, chopped
• 1  medium tomatoes, diced
• 1  teaspoon salt
• 1⁄3 cup dry red wine
• 5  cups water
• 2  teaspoons beef bouillon granules
• 1⁄4 cup tomato paste
• 1  teaspoon garlic powder
• 1  teaspoon onion powder
• 2  teaspoons fresh sage, snipped
•  crushed red pepper flakes, to taste
• 10  ounces  fully-cooked smoked link sausage, sliced diagonally
•  freshly grated parmesan cheese, for serving
•  fresh parsley, snipped (Garnish)

Directions

1. Pick through the lentils and discard any stones; wash and drain.
2. To a large 6-quart Dutch oven heat the olive oil over a medium flame. Once hot, add the bell pepper, carrots, celery, onion, tomato and salt; sweat until the onions are translucent, approximately 5 to 6 minutes. Add the wine and simmer the mixture, until liquid is reduced by half.
3. Add the next seven (7) ingredients; give a good stir. Bring to a boil; reduce heat. Cover and simmer for 30 to 35 minutes, or until the lentils are tender.
4. Stir in the cooked sausage; heat through.
5. Ladle soup into warmed soup bowls and garnish with parsley. Serve with Parmesan, warm crusty Italian bread and a freshly tossed green salad.