Robust Lentil Soup, A La " Athens Market" - cooking recipe

Ingredients

1 cup dry lentils
5 cups water
1 cup chopped green bell pepper
1 cup sliced carrot
1/2 cup chopped yellow onion
2 teaspoons chicken bouillon granules
2 teaspoons snipped fresh sage (or 1/2 teaspoon dried sage)
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1/2 lb fully cooked smoked link sausage, diagonally sliced
fresh parsley, snipped

Preparation

Rinse and drain lentils.
Combine lentils, water, green pepper, carrot, onion, bouillon granules, sage, ground red pepper and garlic in a Dutch oven.
Bring mixture to a boil and reduce heat to a simmer, covered, for about 30 minutes.
When vegetables and lentils are tender, stir in sausage and continue to heat until ready for service.
Serve soup into warmed bowls and garnish with snipped parsley.