1 cup dry lentils, rinsed and drained
3 tablespoons Minced Onion
2 tablespoons Garlic Powder
5 cups water
1 pound precooked spicy link sausage, sliced 1/4-inch thick
2 cans (15 ounces each) diced tomatoes
1 cup chopped celery
1/2 cup chopped green bell pepper
1 teaspoon salt
Combine lentils, onion, garlic powder, bay leaf and water in 3-quart saucepan or Dutch oven. Bring to a boil; reduce heat. Cover and simmer 30 minutes.
Add sausage, tomatoes, celery, green pepper and salt; simmer an additional 15 minutes or until vegetables are crisp tender. Remove bay leaf. Serve hot.