You can also substitute split peas for half of the lentils and canned corned beef hash instead of the sausage. Just make sure you heat the corned beef in a pan first. Add your favorite spices too. You can also add canned baby carrots.
2 quarts water
2-1/4 cups (about 1 pound) lentils, picked over and rinsed
9 to 12 ounces summer sausage, sliced and quartered
1 teaspoon salt
2 tablespoons dried onion
1 can (14-1/2 ounces) diced tomatoes
1 can (6 ounces) tomato paste
4 beef bouillon cubes
2-1/4 cups (about 1 pound) lentils, picked over and rinsed
9 to 12 ounces summer sausage, sliced and quartered
1 teaspoon salt
2 tablespoons dried onion
1 can (14-1/2 ounces) diced tomatoes
1 can (6 ounces) tomato paste
4 beef bouillon cubes
Combine ingredients in a 4 quart Dutch oven or soup pot. Bring to a boil. Reduce heat; cover. Simmer 1 hour. Serves 6 to 8.
from: Cheryl Driggs http://www.simplyprepared.com/
