6 c. water
1 1/2 c. red lentils
1/4 c. long grain white rice
2 c. chicken broth
2 tbsp. olive oil
1 c. chopped onion
1 c. chopped red pepper
1/2 lb. lean turkey sausage
1 lg. clove garlic, pressed
1 tsp. dried leaf oregano, crumbled
1 tsp. dried basil, crumbled
2 c. sliced zucchini
2 to 3 tbsp. red-wine vinegar
Salt
Red pepper flakes

In a pot, bring water to a boil and add lentils and rice. Reduce heat and simmer, covered, for 25 to 30 minutes, or until lentils and rice are tender.

Add chicken broth to pot and continue to simmer while preparing sausage. In a frying pan, heat oil and saute onion and pepper over a medium heat for 5 minutes. Add sausage, garlic, oregano and basil, and cook until sausage is no longer pink. Mash sausage with a large fork to break into small pieces.

Add to soup with zucchini and simmer for 5 minutes, or until zucchini is still slightly firm. Add vinegar, salt, and red pepper flakes to taste. Makes 4 servings.