16 ounce bag of dry lentils
1 medium onion, chopped
5 stalks of celery, chopped
4 bouion cubes chicken or vegetable
1 polish sausage, cut into chunks
1 tablespoon of Garlic EVOO
1 teaspoon of Cayenne EVOO (optional)
6 cups of water
Directions:
In a Iron skillet, pour the garlic EVOO, cayenne EVOO chopped onions and celery. Cook for 5 minutes. In a large Sauce pan pour the dry lentils, bouion, cooked onions and celery and polish sausage. Add the 6 cups of water. Cover pan and cook on low for 45 minutes to an hour. Lentils should be tender.
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