Down-Home Smoked Sausage and Lentil Soup

• 1 cup dry lentils
• 2 tablespoons olive oil
• 1 green bell pepper, chopped
• 1 cup carrot, chopped
• 1 cup celery, chopped
• 12 cup yellow onion, chopped
• 1 medium tomatoes, diced
• 1 teaspoon salt
• 13 cup dry red wine
• 5 cups water
• 2 teaspoons beef bouillon granules
• 14 cup tomato paste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons fresh sage, snipped
• crushed red pepper flakes, to taste
• 10 ounces fully-cooked smoked link sausage, sliced diagonally
• freshly grated parmesan cheese, for serving
• fresh parsley, snipped (Garnish)

1. Pick through the lentils and discard any stones; wash and drain.
2. To a large 6-quart Dutch oven heat the olive oil over a medium flame.
3. Once hot, add the bell pepper, carrots, celery, onion, tomato and salt; sweat until the onions are translucent, approximately 5 to 6 minutes.
4. Add the wine and simmer the mixture, until liquid is reduced by half.
5. Add the next seven (7) ingredients; give a good stir.
6. Bring to a boil; reduce heat.
7. Cover and simmer for 30 to 35 minutes, or until the lentils are tender.
8. Stir in the cooked sausage; heat through.
9. Ladle soup into warmed soup bowls and garnish with parsley.
10. Serve with Parmesan, warm crusty Italian bread and a freshly tossed green salad.

lentils, olive oil, green bell pepper, carrot, celery, yellow onion, tomatoes, salt, red wine, water, beef bouillon granules, tomato paste, garlic, onion powder, fresh sage, red pepper, sausage, parmesan cheese, fresh parsley

Taken from www.food.com/recipe/down-home-smoked-sausage-and-lentil-soup-406850 (may not work)