Sausage and Lentil Soup |
A hearty main dish soup. Serve with the Feather Rye Rolls.
| 3/4 lb. smoked Polish sausage, cut into 1/2” slices |
16 oz. can stewed tomatoes |
| 2 cups diced cooked ham | 2 qts. chicken broth |
| 1 lg. onion, chopped | 3 cups water |
| 2 cups diced celery | dash of cayenne pepper, optional |
| 1 clove garlic, minced | freshly ground pepper |
| 1 lb. lentils, washed | 1 - 10 oz. frozen chopped spinach, thawed |
| 1/2 - 1 tsp. dried rosemary | 1-1 1/2 tsp. salt |
Combine all ingredients in soup pot except spinach. Bring to the boil and then simmer for 1 hr or until lentils are tender. Add spinach and cook for 5 minutes. Serves 4-6.