Nlk's Lentil Soup With Turkey Sausage And Escarole

Ingredients

1 and 2/3 cups lentils (11 ounces), rinsed well

5 cups water

3 1/2 cups reduced-sodium chicken broth

(used Herb-Ox RS Granulated Bouillon and boiling water)

2 bay leaves

6 garlic cloves, finely chopped, divided (approx 31g)

2 tablespoons extra-virgin olive oil

1 pound sweet Italian sausage links, cut into 1-inch pieces

(used 6 links of DiLuigi Turkey Sausage)

1 medium onion, finely chopped

3 carrots, finely chopped (approx 192g)

2 celery ribs, finely chopped (approx 134g)

1/2 tsp black pepper

3 tablespoons tomato paste (approx 51g)

1/2 pound escarole, chopped (4 cups packed)

1 tablespoon balsamic vinegar

Borrowed From An Online Recipe Site. Their Intro:

Spark Recipes

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