This soup is bursting with brewers lentils and Washington state potatoes. Subtle tones of Italian herbs make this soup a light but filling meal for any day.
Possible Cooking Variations:
Creamy: Reduce water by 1 1/2 cups, just before serving add 2 cups half and half or milk.
Switch up the meat: Use spicy, kielbasa, ground turkey, cut up steak, lamb or leave it out altogether.
Mix up the tomatoes: Use Italian stewed tomatoes.
Vegetable Overload: 10-15 minutes before the soup is done add 1-2 C. summer squash, okra, carrots or mushrooms
Add more back bone: Reduce water by 2 cups, add 15-oz. low sodium broth (beef, chicken, or vegetable).
Vegetarian: Prepare without meat. If desired add meat substitute.