Sausage Lentil Soup

1 10oz. Eckrich® Links Sausages, cut into ½” slices
½ cup chopped onion
½ cup sliced celery
1 clove garlic, minced
2 tbsp. oil
1 cup lentils, sorted, rinsed
6 cups water
3 tsp. beef bouillon
1 14oz. can whole tomatoes, undrained, cut up
2 tsp. lemon juice

Cook onion, carrots, celery and garlic in oil in Dutch oven over medium heat
5 minutes. Add lentils, water and bouillon Bring to a boil over high
heat. Reduce heat to low; cover and simmer 30 minutes or until lentils
are tender. Add sauge, tomatoes with juice to lentil mixture.
Simmer 10 minutes. Stir in lemon juice.

Makes 6 to 8 servings