LENTILS SAUSAGE SKILLET

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1 1/4 c. lentils, wash and
soak 5 hours or longer,
drain
1 1/2 lb. hot Italian sausage
meat
2 onions, chopped
1 clove garlic, minced
2 bay leaf
1/4 tsp. oregano
3 c. chicken broth or bouillon
3 c. sliced zucchini
2 c. canned crushed tomatoes,
ground pepper and parsley

Fry sausage until well done. Remove sausage, fry
onions. Add bay leaf and oregano. Stir in chicken broth and
drained lentils. Bring to a boil, cover and simmer 15 minutes.
Add zucchini, tomatoes and pepper. Cover and continue simmer-
ing until lentils and zucchini are tender about 20 minutes.
Add cooked sausage, simmer until heated. Sprinkle chopped
parsley and serve. No salt. Makes 5 to 6 servings.

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