Lentil And Sausage Soup

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   Sort and rinse lentils; place in Dutch oven. Cover with water two inches above lentils; soak 2 hours. Drain. Melt butter in a Dutch oven over med. heat; add sausage and saute 3 to 5 minutes. Add carrots, onion and celery; saute 6 minutes or until tender. Stir in lentils, broth and next three ingredients. Bring to a boil; cover, reduce heat and simmer 45 minutes or until lentils are tender, stirring often. Process 1 3/4 cups lentil mixture in a blender until smooth, stopping to scrap down sides. Return puree to soup. To garnish, add fresh parsley to top. May also serve over rice. Yield: 16 servings.

* Per serving · 4 servings · Values may vary.

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