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- 16 ounces bulk pork sausage (I made my own hot breakfast sausage)
- 3/4 cup red lentils
- 1 3/4 cup water, divided
- 3 medium beets, peeled and shredded
- 3 carrots, peeled and shredded
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 6 ounces tomato paste
- 3/4 cup water
- 1/2 head cabbage, cored and finely shredded
- 8 ounces diced tomatoes
- 3 cloves garlic
- salt and pepper to taste
- sour cream, for garnish
- parsley, for garnish
View Full Recipe at Food Is My Love Lanugage
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