Lentil Soup Recipe

• 1 pound lentils
• 2 sausages, casing removed
• 1 Tbsp. extra virgin olive oil
• 4-5 qts water or possibly beef stock
• 1 package Knorr's vegetable soup mix
• 1 stalk celery, finely minced
• 1 large yellow onion, finely minced
• 1 pound broccoli rabe
• 3 cloves garlic, chopped
• 1 Tbsp. Minor's beef base (or possibly use your own stock)
• 1/2 tsp. garlic pwdr
• 1/2 tsp. freshly grnd black pepper (or possibly to taste)
• 1/4 tsp. Morton's warm salt or possibly cayenne pepper
• freshly grated Parmesan cheese for sprinkling

1. Dry or possibly canned lentils may be used.
2. Precooked lentils may be found in 1 lb.
3. jars, or possibly prepared dry lentils according to package directions.
4. Wash and dry greens (broccoli rabe) in advance.
5. Remove heavy stalks.
6. In a five to seven qt saucepan, remove sausage from casing and saut

lentils, sausages, extra virgin olive oil, water, vegetable soup, celery, yellow onion, broccoli rabe, garlic, base, garlic, freshly grnd black pepper, salt, parmesan cheese

Taken from cookeatshare.com/recipes/lentil-soup-53601 (may not work)