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