Lentil Soup with Vegan Apple Sage Sausage

1 C. dry lentils
1 C. chopped green pepper
2 medium carrots sliced
1 medium onion chopped
1 tsp. dried sage
2 dashes of red pepper flakes
salt to taste
pepper to taste
2 cloves minced garlic
4 C. vegetable broth
3 C. water
2 cooked vegan apple sage sausage (may substitute with other vegetarian/vegan sausage)

In a large pot mix all ingredients except sausage.  Bring to boiling; reduce heat.  Cover and simmer for 20 - 25 minutes or until vegetables and lentils are tender.  Stir in sausage last 5 minutes.

*** I think the vegan apple sage sausage (I picked this up at Costco) gives this soup an excellent flavor but I would think any sausage would work.  You can also play with the heat by adding more or less red pepper flakes.

Pasta With Red Clam Sauce

Adapted from Better Homes and Gardens New Cook Book

3 Cloves garlic, minced
1 Tbsp. Olive Oil
1/4 tsp. ground black pepper
1/4 tsp. crushed red pepper
2 - 6.5 oz. cans whole baby clams
2 - 14.5 oz. cans diced Italian style tomatoes
2 Tbsp. parsley
1/2 tsp. basil (1 1/2 for fresh)
3 cups Penne pasta

1. For sauce, in a large skillet cook garlic in hot oil over medium heat about 30 seconds.  Add black pepper and red pepper.  Cook and stir for 30 seconds more.
2.  Drain clams, reserving juice.  Set clams aside.  Add reserved clam juice and undrained tomatoes to skillet.  Stir in parsley, and basil.  Bring to boiling; reduce heat.  Simmer, uncovered, for 30 to 35 minutes or desired consistency.  Stir in clams; heat through.
3.  Cook penne pasta for 11 minutes.  Drain well.  Mix sauce and penne together and serve.

***Such a simple but delicious dish.  It takes about 40 minutes beginning to end so it is great for a quick dinner as well.  Served along side a salad and garlic toast you have a complete easy meal.