LENTIL SOUP
This is the BEST. (from Amy Kroff)
INGREDIENTS:
1 C dry lentils
1 C shopped onion
2 cloves garlic, minced
1 T cooking oil
4 C beef broth
1 7.5 ouce can tomatoes, cut up
1 T worcestershire sauce
1/4 t. dried thyme or oregano
1/4 t. pepper
1/8 t. cumin
1 bay leaf
1/2 C chopped carrots
1/2 C chopped celery
1/2 lb. fully cooked smoked sausage links, sliced – or chopped ham

DIRECTIONS:
Rinse lentils, set aside. In a large saucepan cook onion and garlic in hot oil until tender but not brown. Stir in lentils, beef broth, undrained tomatoes, worcestershire sauce, thyme/oregano, pepper, cumin, and bay leaf. Bring to boiling, reduce heat. Cover and simmer for 15 minutes. Add carrot and celery. Return to boiling, reduce heat. Simmer for 15-20 mins or until lentils and veggies are tender. Stire in meat – heat through. Discard bay leaf.