Rinse and drain lentils. In a large saucepan or Dutch oven combine lentils, water, green sweet pepper, carrot, onion, bouillon granules, sage, ground red pepper, and garlic. Bring to boiling. Reduce heat and simmer, covered, about 30 minutes or until vegetables and lentils are tender. Stir in sausage and heat through. If desired, garnish each serving with parsley. Makes 4 servings.

Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered, over medium heat until heated through, stirring occasionally to break apart.