Robust Lentil Soup, A La Athens Market

• 1 cup dry lentils
• 5 cups water
• 1 cup chopped green bell pepper
• 1 cup sliced carrot
• 1/2 cup chopped yellow onion
• 2 teaspoons chicken bouillon granules
• 2 teaspoons snipped fresh sage (or 1/2 teaspoon dried sage)
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, minced
• 1/2 lb fully cooked smoked link sausage, diagonally sliced
• fresh parsley, snipped

1. Rinse and drain lentils.
2. Combine lentils, water, green pepper, carrot, onion, bouillon granules, sage, ground red pepper and garlic in a Dutch oven.
3. Bring mixture to a boil and reduce heat to a simmer, covered, for about 30 minutes.
4. When vegetables and lentils are tender, stir in sausage and continue to heat until ready for service.
5. Serve soup into warmed bowls and garnish with snipped parsley.

lentils, water, green bell pepper, carrot, yellow onion, chicken bouillon granules, fresh sage, ground red pepper, garlic, sausage, fresh parsley

Taken from www.food.com/recipe/robust-lentil-soup-a-la-athens-market-225231 (may not work)