Lentil Soup

Lentil Soup
By Nadine Bailey


1 cup dry lentils
1-2 cups dry beans (optional)
1 cup chopped green pepper
2 teaspoons chicken bouillon (or 1-2 cubes)
2 teaspoons snipped fresh sage or ½ teaspoon dried sage, crushed
1/8 teaspoon ground red pepper
2 cloves garlic, minced
6 oz fully cooked smoked sausage, quartered lengthwise and sliced
Fresh chopped vegetables (optional)- can include: eggplant, sqash, zuccini, carrots
IF USING BEANS (if you’re just using lentils you can skip this step):
Soak beans: Overnight or Boil in water for 2 minutes, cover with lid and soak for at least 1 hour. Rinse and drain.
Place beans and remaining ingredients in a slow cooker or in pot. Add water until beans are just covered. Cover and cook on low 8-10 hours, high 4-6 hours, until beans are soft.
If using stove top, after adding all ingredients cover with 6-8 cups of water for every cup of lentils; Cover and cook on medium heat. Once it starts to boil, reduce heat and stir every 5 minutes or so to prevent from burning. Cook until lentils (and beans) are soft, ~ 1 hour.