1 lb. fresh pork sausage links
4 med. parsnips, cut in 2" chunks
2 med. onions, chopped
1 clove garlic, minced
2 c. lentils
2 tsp. salt
1/2 tsp. marjoram leaves
1 (16 oz.) can crushed tomatoes
10 c. water
8 slices French bread (1" thick)
1 c. shredded Swiss cheese

About 1 1/2 hours before serving: In covered 5 quart pot cook sausage and 3 tablespoons water for 5 minutes. Remove cover and cook until sausage is well browned 10 minutes. Drain on paper and cut into 1 inch pieces. Set aside.

Add to pan drippings: Parsnips, onions and garlic. Cook until tender. Stir in lentils, salt, marjoram and 10 cups water. Boil; reduce heat and simmer 25-30 minutes until lentils are tender. Add tomatoes and sausage chunks. Cook until heated through.

To serve: Place a bread slice in each soup bowl. Spoon soup over bread and top with 2 tablespoons Swiss cheese. Makes about 16 cups or 8 main dish servings.