Quick-cooking lentils and instant hashed brown potato mix are deceptive. This soup tastes as though it’s been simmering all day. Serve this satisfying soup with hot rolls and fresh fruit.

Potato, Lentil and Sausage Soup

1 (12-ounce) package pork sausage links, sliced
1 onion, chopped
2 garlic cloves, crushed
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 bay leaf
8 cups beef broth
2/3 cup lentils
2 carrots, sliced
2 ribs celery, sliced
1 cup instant hashed brown potato mix
1 (14 1/2-ounce) can diced tomatoes

1. In a large saucepan or Dutch oven, brown sausage until completely cooked. Remove sausage from pan; drain well.
2. Add onion and garlic to pan; cook 3 minutes. Add allspice, cloves, bay leaf, broth and lentils. Bring to boiling; reduce heat; cover and simmer 20 minutes.
3. Add carrot and celery; simmer 15 minutes longer or until tender.
4. Stir in dry hash browns, undrained tomatoes and cooked sausage. Cook 5 to 10 minutes more or until heated through.

Serves 8.

Recipe provided courtesy of Pork, The Other White Meat.