1 lb. sausage link or Polish sausage
3 tbsp. water
2 c. chopped onion
1 clove garlic, minced
4 carrots, peeled and sliced
1/4 c. chopped parsley
2 c. lentils, rinsed and drained
1 (1 lb.) can tomatoes, cut up
2 1/2 qt. water
1 1/2 tbsp. salt
1/2 tsp. marjoram
1/4 tsp. pepper
3 to 4 celery stalks, cut up

Cook sausage in 3 tablespoons water in covered kettle for 5 minutes. Remove cover, continue cooking until sausage is brown, turning frequently. Drain sausage on paper towels. Cut in chunks and set aside.

Pour off all, but 1/4 cup pan drippings. Saute onion and garlic in drippings until tender. Add carrots, celery, parsley, lentils, tomatoes, water, salt, marjoram, and pepper. Cover and simmer for 30 minutes. Add sausage and heat thoroughly. Makes 3 quarts.