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Lentil Knackwurst Soup

1 lb lentils, rinsed and drained
2 med onions, chopped
2 med carrots, chopped
1 med red bell pepper, chopped
2 cloves garlic, minced
1 small dried hot red chili, crushed
1 tsp dry rosemary
1/4 tsp pepper
2 cans (14oz) beef broth
3 c. water
1 can (8oz) tomato sauce
1 lb. knackwurst or kielbasa, cut in 1/2" slices
2 tbls red wine vinegar

In slow cooker, combine lentils, onion, carrots, bell pepper, garlic, chile, rosemary, pepper, broth and water. Cover and cook at low setting til lentils are very tender when mashed with a fork (7-8 hrs).

Remove 2 cups of the lentil mixture and whirl in food processor til pureed. Return puree to cooker. Increase heat setting to high and add tomato sauce and knackwurst; cover and cook til sausage is heated thru (about 30 min). Stir in vinegar.

MAKES 6-8 servings

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