Ingredients
8 cups water1 package (16 ounces) dried lentils, rinsed1 package (19-1/2 ounces) Italian turkey sausage links, casings removed and crumbled2 medium onions, chopped2 celery ribs, chopped2 medium carrots, cut into 1/4-inch slices6 garlic cloves, minced3 cans (14-1/2 ounces each) reduced-sodium beef broth1 can (28 ounces) crushed tomatoes1 medium red potato, diced1-1/2 teaspoons dried thyme1-1/2 teaspoons coarsely ground pepperSalad croutons, optional
Preparation
In a large saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain.
Meanwhile, in a Dutch oven, cook the sausage, onions, celery and carrots over medium heat until meat is no longer pink and vegetables are tender; drain. Add garlic; cook 2 minutes longer.
Stir in the broth, tomatoes, potato, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. Stir in lentils; heat through. Serve with croutons if desired.
