What's for dinner?

Fresh bread
Leftover chili
AND
Leftover SAUSAGE and LENTIL SOUP!!!!

The chili was leftover from Monday. The sausage and lentil soup was from the freezer.

Last year my good friends blogged this recipe. I didn't know if they would want me to give a link to their blog so I will just give them full credit. So thank you Kurt and Karen Riggenbach for your yummy meals!!! They also have another favorite meal of mine on their blog that I may post at a later date.

Sausage and Lentil Soup (freezes well)
1 pound Hot Italian Sausage Links (the spiciness makes the soup)
1 pound carrots, peeled and cut in small pieces
1 large onion, chopped
1-1/4 pound fennel bulb trimmed & cut into 1" pieces
4 large garlic cloves
1 pound lentils, rinsed
6 cups water
4 cups chicken broth
1 can (28 oz) diced tomatoes in juice
1/4 tsp pepper
1/2 tsp thyme
3/4 tsp salt

Prick sausages many times with fork and cook in 8 quart saucepot over medium heat 10-15 minutes or until browned, turning occasionally. Remove to plate. (I don't think I got any drippings from this)

To drippings in saucepot add carrots, onion, and fennel. Cook vegetables over medium-high heat about 10 minutes or until tender and lightly browned, stirring frequently. Stir in garlic and cook 1 minute.

Add lentils, water, chicken broth, tomatoes with their juice, thyme, salt, and pepper; heat to boiling over high heat. Reduce heat and cover; simmer 30 minutes, stirring occasionally.

Cut sausages into 1/2" thick slices, and stir into soup. Heat to boiling. Cover and simmer 15-20 minutes longer or until lentils are tender, stirring occasionally. Skim off fat and discard.

YUMMY!