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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.