Sausage, Potato, & Lentil Soup

1.5 c chopped carrots
1.5 c chopped onion
0.5 c chopped celery
0.5 c chopped parsnip
3 cloves of minced garlic
1 tbs vegetable oil
1 c of white wine
1 tbs brown sugar (packed)
1-13 oz. ring of Hillshire Farms Turkey Polish Sausage, diced
1 lb cooked lentils
1-14.5 oz can of diced new potatoes
1-14.5 oz can of diced tomatoes
salt and pepper to taste

This makes a gigantic amount of soup. I placed four cups into freezer bags and froze for up to six months, then thawing and re-heating.

Cook lentils according to package. Meanwhile, add vegetable oil to a non-stick pot and heat for 3-5 minutes on med-high heat. Add carrots, onion, celery, parsnip, & garlic and cook for five minutes. Add wine & brown sugar, stir and cook for 1 minute. Add sausage, and reduce wine, 8-10 minutes. Add broth, cooked lentils, potatoes, tomatoes, salt and pepper. Simmer on low for at least 30 minutes.

Serving Size: Makes 13-2 cup servings

Number of Servings: 13

Recipe submitted by SparkPeople user STAGPIPE.