Lentil Soup

1 cup chopped onion
1 1/2 cups dry lentils
1 cup diced carrots
1 tsp. salt
1 clove garlic, minced
2 whole cloves
6 cups water
2 bay leaves
4 cups beef broth
2 tbsp. Red wine vinegar
1/2 cup tomato paste
2 cups sliced turkey sausage
2 cups diced raw potatoes

In a large pot saute onions, garlic and carrots until onions are transluscent. Add the water, beef broth, tomato paste, potatoes, lentils, salt, cloves and bay leaves. Simmer covered for about 1 1/2 hours.

Cook the sausage lightly and add to the pot and at the same time add the red wine vinegar. Simmer another 1/2 hour. Remove bay leaves and serve with bread and a salad.

Soup serves about 8 to 10 people.