Marquez Lentil Soup

I have tried several lentil soups over the past 15 years, and I always come back to the first lentil soup recipe I ever tried.  I loved it the first time, I love it still.  And it is so easy!

This is a Trim Healthy Mama E meal, as long as you keep your sausage lowfat. I’m skipping the sausage tonight and throwing in some frozen spinach.

Marquez Lentil Soup

1 cup lentils, sorted and rinsed

1/2 medium onion

1 tsp or so olive oil

14 ounce can Italian Stewed Tomatoes

3.5 cups of water (I add more as I like a runny soup more than a stew)

1 tablespoon granulated chicken bouillon (or homemade broth, or Better than Boullion)

1 clove of garlic

8 ounces sausage of choice, chopped

Saute onion and olive oil.  Add broth, stewed tomatoes (in their juice) lentils, and sausage.  Stir and bring to a boil.  Reduce heat and simmer for 45 minutes or so.

Add Italian seasoning to taste (I add basil and oregano)

(I originally posted this recipe here, on my old gluten-free recipe blog.)

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