Sausage And Lentil Soup

Ingredients  

8–12 ounces reduced-fat Italian-style turkey sausage, casing removed 

1½ cups chopped onions 

¾ cup chopped carrots 

1 pound dried lentils 

3 quarts Beef Stock  

1 can (28 ounces) reduced-sodium crushed tomatoes 

½ teaspoon each: dried marjoram and thyme leaves 

1 bay leaf 

2–3 teaspoons lemon juice 

Salt and pepper, to taste

Directions  

1. Cook sausage, onions, and carrots in large saucepan over medium heat until 

sausage is browned, about 8 minutes; crumble sausage with a fork. Add lentils, 

stock, tomatoes, and herbs; heat to boiling. Reduce heat and simmer, covered, 

until lentils are tender, about 30 minutes. Discard bay leaf; season to taste with 

lemon juice, salt, and pepper.