EASY LENTIL SOUP

2 Italian sausages
1 large onion, peeled and diced
16 ounces dry lentils
4 cans (about 8 cups) chicken broth
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon red pepper flakes
2 carrots, peeled and diced
4 cups water
1/2 cup quick-cooking barley, uncooked
1/2 to 1 cup finely grated Swiss or Cheddar cheese (for serving)
French or Italian bread (for serving)

Break open the sausage and crumble it into a large pot set over high heat; brown.

Add the onion to the sausage in the pot, stirring. Add lentils, broth, thyme, salt, red pepper and carrots. Add 4 cups water. Bring to a boil, reduce heat and cook, uncovered, about 30 minutes.

Add barley and cook 10 minutes more, or until barley and lentils are soft. (Add water or chicken broth if desired to thin the soup.)

Top hot soup with cheese and serve with sliced French or Italian bread.

VARIATION:

EASY CREAM OF LENTIL SOUP:
If desired, the vegetables can be chopped roughly instead of diced. Use a blender (countertop or immersible) to blend the cooked soup until it is creamy. Top with cheese to serve.

Makes 6 servings
Source: Sarah Fritschner to the Louisville Courier-Journal, January 6, 1999