Ingredients:

• 4 cups of water
• 4 cups of fat free, low sodium chicken or vegetable broth
• 2 cups of green lentils
• 2 tsp. of olive oil
• 2 cups of minced onion (1 large Spanish)
• 1 cup of carrots diced
• 2 tsp. minced fresh rosemary (or to taste)
• 2 garlic cloves minced
• ½ lb Italian turkey sausage
• 1 tbsp. tomato paste
• ½ tsp. salt
• ¼ tsp. freshly ground pepper
• 1/8 tsp. paprika
• Dash of ground red pepper (adjust or omit for heat)

Instructions:

1. Combine 4 cups water, broth and lentils in a large saucepan over medium heat. Cook 30 minutes or until almost tender.
2. Heat oil in a saucepan over med-high heat. Add onion, rosemary and garlic to pan. Add sausage, cook 5 minutes stirring to crumble.  Add tomato paste and remaining ingredients.  Cook until heated (almost 1 minute).  Add sausage mixture to lentils, bring to a boil.  Cook for 30 minutes or until lentils are tender.  Can be double or tripled.  Reheat and freeze well.