Categories: not tried, soup

Ingredients

• 1 pound lentils
• 1 bag frozen carrot slices -- defrosted
• 1 bunch celery -- sliced
• 2 medium onion -- diced
• 3 heaping eating teaspoons minced garlic
• 4 Tablespoons olive oil
• 4 Tablespoons dried parsley
• 2 teaspoons dried dill
• 1 pound kielbasa -- or smoked sausage sliced thin
• 24 ounces beer
• 4 Teaspoons beef boullion
• 4 cups water

Directions

1. Soak lentils overnight or cook 5 minutes in 8 cups boiling water and then let stand for 1 hour. Drain.

2. Saute celery carrots onion and garlic in olive oil in a heavy skillet. Combine lentils, vegetables and remaining ingredients in a stockpot. Bring to a boil and simmer covered for 1 hour.

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