1 c. lentils
2 qt. boiling water
1 1/2 tsp. salt
1 onion
1 stalk celery, diced
4-5 carrots, diced
1 sm. green pepper
1 sweet red pepper
3 tbsp. butter
1 beef bouillon cube
1 tsp. brown sugar
Bay leaf
4-5 tbsp. catsup
2 tbsp. flour
1 lb. fresh Italian sausage, browned
Fresh ground pepper
Grated cheddar cheese for garnish

Douse the lentils with boiling water; add the salt and let stand covered about 1 hour. Chop the onion, celery, bell peppers, and carrots. Melt butter in saucepan. Add bouillon. Add the diced vegetables, brown sugar and bay leaf. Saute for a few minutes before adding to the lentils. Brown sausage and add to the lentils.

Cook over very low flame for about 1 1/2 hours. Mix together the catsup and flour. Add a small amount of hot soup to this; mix well then return mixture to the soup pot. Season with ground pepper. Beat through and serve. Garnish with grated cheese.