Sausage and Lentil Soup

Ingredients

• 1 lb Italian sausage, mild or hot
• 1 cup brown or green lentils
• 2 carrots
• 2 celery stalks
• 1 yellow onion
• 3 garlic cloves
• 14½ oz canned diced tomatoes
• 6 cup chicken broth
• 1 tbsp olive oil
• ½ tsp dried thyme
• ½ tsp dried oregano
• 1 bay leaf
• ¾ tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Remove sausage from casings and brown in a large pot or Dutch oven over medium heat, breaking it up with a spoon. Drain excess fat and set sausage aside.
2. Add olive oil to the pot. Dice carrots, celery, and onion, then add to the pot and sauté until softened, about 5-7 minutes. Mince garlic and add for the last minute.
3. Stir in the diced tomatoes, chicken broth, rinsed lentils, thyme, oregano, bay leaf, salt, and pepper. Return the cooked sausage to the pot.
4. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender.
5. Remove the bay leaf before serving. Ladle into bowls and garnish with fresh parsley if desired.