1 lb. lentils
2 sausages, casing removed
1 tablespoon olive oil
4-5 quarts water or beef stock
1 package Knorr's vegetable soup mix
1 stalk celery, finely chopped
1 large yellow onion, finely chopped
1 lb. broccoli rabe
3 cloves garlic, minced
1 tablespoon Minor's beef base (or use your own stock)
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper (or to taste)
1/4 teaspoon Morton's hot salt or cayenne pepper
freshly grated Parmesan cheese for sprinkling

Dry or canned lentils may be used. Precooked lentils may be found in 1 pound jars, or prepared dry lentils according to package directions.

Wash and dry greens (broccoli rabe) in advance. Remove heavy stalks.

In a five to seven quart saucepan, remove sausage from casing and sauté in olive oil with onion and celery. When onion becomes translucent add garlic and sauté for three to four minutes but do not allow garlic to brown. Lightly sauté greens, then add stock or water and beef base. Add vegetable soup mix and simmer until greens are tender over low heat. Stir in lentils, garlic powder, cayenne pepper or hot salt, during last 10 minutes of cooking. Season with salt and pepper to taste and sprinkle each bowl with one tablespoon Parmesan cheese before serving.

Variations: spinach or kale may be substituted for broccoli rabe. Irish or Canadian bacon (chopped) may be substituted for sausages, or for a vegetarian or more economical version, eliminate the meat entirely.

Submitted by: CM