Perfect for lunch or add a salad and you have dinner.

Ingredients

4 1/2 Cups Chicken Stock

2 Cups Baby Carrots

1 Onion Chopped

2/3 Cups Mixed Dried Lentils

1 Pound of Smoked Sausage (Chicken or Turkey is fine)

1 6-ounce can of Tomato Paste

2 Tablespoons Fresh Parsley

1 Tablespoon White Vinegar

1/2 Teaspoon Dried Tarragon

1/2 Teaspoon Dried Dill

1 Teaspoon Rick's House Seasoning (can be ordered from me)

Directions

Step 1: In a Dutch oven or soup pan, combine the stock, carrots, onions and lentils.  Bring to a boil.  Reduce heat and cover.  Simmer for 20-25 minutes or until lentils and carrots are getting soft.  Stir in the remining ingredients, return to a slow boil and simmer uncovered for 5-10 minutes more or when lentils are soft.

Step 2: You can add up to 3-cups of freash chopped Kale and make the soup packed full of vitamins.