Feb 02 2009
Lentil Soup, a Hearty Meal
1 pound pork sausage links
4 medium parsnips, cleaned and cut into chunks
2 medium onions, diced1 pound pork sausage links
4 medium parsnips, cleaned and cut into chunks
2 medium onions, diced1 garlic clove, minced
2 cups dry lentils, washed
5 tsp salt
1/2 tsp marjoram
16 oz canned tomatoes (one pint home canned)
Italian bread, sliced
shredded Swiss cheese
In covered 6 quart Dutch oven, cook sausage and 3 Tblsp water over medium heat for 5 minutes. Remove cover and cook sausage until well browned, turning often. Drain, cut into chunks, and set aside. Pour off all but 2 Tblsp drippings.
Add parsnips, onions, and garlic. Cook on medium heat until onion and garlic are tender, stirring occasionally. Stir in lentils, salt, marjoram, and 10 cups of hot water.
Heat to boiling; reduce heat and simmer 25 - 30 minutes until lentils are tender.
Add tomatoes including liquid, and sausage chunks. Cook until heated through.
Top each bowl of soup with shredded Swiss cheese. Serve with warm Italian bread.
