Instructions: 1. Cut sausage lengthwise once. Then slice into 3/4-inch pieces. Mince garlic with the salt substitute. Clear and chop leek; chop the onion. Heat a Dutch oven over medium heat; spray the bottom. Add the oil. When warmed, saute the sausage, garlic, leek, onion until onions are wilted and sweetened.

2. Add bacon bits, lentils, seasonings, water, wine vinegar, and Worcestershire sauce. Bring to a steady gently simmer and simmer for 20 minutes or until lentils are almost soft. (Or simmer longer at a lower temperature.)

3. Add celery, bell pepper, carrot, zucchini, tomatoes and juice. Simmer gently for 1 hour or longer, until vegetables are soft and the soups taste is no longer sharp. Stir occasionally and add water if necessary.

THE ORIGINAL recipe was modified to reduce calories and fat. REVIEW - Tested 2001-01-10: The Worcestershire dominated the other, milder flavors. Recommend serving it at the table or adding in drops just before serving.

Description: "Italian-style turkey sausages and vegetables"

Yield: 6 cups

Serving Ideas : As a supper with bread and salad.

NOTES : Recipe inspired by Italio-Lentil Soup by Harry and Beth Kope, Quebec City, Quebec reprinted in Simmering Suppers: Classic and creative one-pot meals from Harrowsmith kitchens

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