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Italian Lentil Soup Printer Friendly Recipe submitted by Charles & Mildred Bartsch - 204 2nd Annual 1st Place NPGA Cook-Off Winner Ingredients 7 c. water                                                         ½ tsp. salt and pepper ½ c. chopped carrots                                 1 c. dry lentils, rinsed ½ c. chopped celery                                               ¼ c. dry brown rice ½ medium onion, chopped                                      1 – 15 oz can tomato sauce ½ tsp. dried oregano 10-15 oz bulk, Italian sausage ¼ tsp. garlic powder 1 ¼ c. frozen cheese tortellini ¼ tsp. dried basil 8 oz shredded Monterey Jack or Mozzarella, (optional)   Directions In a large saucepan combine water, carrots, celery, onion, oregano, garlic powder, basil, salt, pepper, lentils and rice. Bring to a boil. Reduce heat cover and simmer for 20 minutes, until rice and lentils are tender. In a large skillet, brown sausage in a skillet, drain well. Add drained sausage and tomato sauce to boiled lentil, rice, water and seasoned mixture. Return to a boil and add tortellini. Cook 4 to 5 minutes, stirring several times, until tortellini is tender. Garnish individual bowls of soup with cheese as desired.   Nutrition Facts Serving Size  Servings Per Container 6-8 Amount Per Serving Calories  Calories From Fat  % Daily Value * Total Fat  Saturated Fat  Trans Fat    Cholesterol  Sodium  Total Carbohydrate  Dietary Fiber  Sugars  Protein    Vitamin A   % • Vitamin C   % Calcium  % • Iron  % * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:   Calories 2,000 2,2500 Total Fat Less than 65g 80g    Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g    Dietary Fiber   25g 30g Calories per gram:       Fat 9   •   Carbohydrate 4   •   Protein 4