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Wednesday, November 10, 2010

Lentil Soup (Paul and Betsy)

Ingredients
2 cups lentils
8 cups chicken broth
14 ounce can diced tomato
1 tsp dried thyme
celery
carrots
parsnip
cooked brown rice
1 lb sausage (hot)
garlic
onion
11/2 tsp balsamic or red wine vinegar
salt
pepper

Directions
Cook lentils in broth with tomato and thyme until soft, about 30 minutes. Meanwhile, stir fry sausage, onion and garlic. Cut up vegetables as desired. When lentils are done cooking, add sausage and vegetables. Cook until vegetables are tender. Add rice, vinegar, salt and pepper. Note: Rice can be cooked with lentils, just add extra liquid to compensate.

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