Lentil Soup Cooked Two Ways

Stovetop or Crockpop

Lentil and Sausage Soup

"Lentil soup flavored with sausage and herbs. Serve with Romano cheese
sprinkled on top of each serving."

1/2 pound precooked sausage from Sam’s Club food court

1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup shredded carrot or ½ cup dried carrots
8 cups water
4 tablespoons) chicken soup base cans
1 (28 ounce) can diced tomatoes
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
2 bay leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 tablespoon salt, or to taste
1/2 teaspoon black pepper
1/2 pound orzo pasta

Place precooked sausage in a large pot. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender. Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

Variation: all the ingredients except the water, lentils and pasta could be layered in a quart container and frozen into a crockpop. Then on cooking day, add crockpop and 8 cups water to crockpot. Stir in lentils. Cook on low all day, then add pre-cooked pasta at the end.

--Diana