Sausage Lentil Soup

Ingredients
- 1 pound Italian sausage (hot or sweet)
- 3 cloves garlic (minced)
- 1 onion (diced)
- 1 rib celery (chopped)
- 2 carrots (chopped)
- 1 zucchini (chopped)
- 5 cups low-sodium chicken broth
- 29 ounces diced tomatoes (2 (14.5-ounce) cans)
- 2 cups dry brown lentils (rinsed and sorted)
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
Optional Garnishes
- Fresh basil
- Fresh oregano
- Freshly shredded Parmesan cheese
Instructions
- 1
In a large skillet, brown the sausage over medium-high heat, crumbling as you cook. When the sausage is almost done, add in the garlic and allow it to cook.
- 2
In a large Dutch oven, combine all of the ingredients (including the cooked sausage and garlic) and bring to a boil.
- 3
Reduce the heat to a simmer and cover.
- 4
Simmer for about 1 hour, or until the lentils are tender. If the soup is too thick, add water to thin to desired consistency.
- 5
Sprinkle with basil, oregano, and Parmesan for garnish if desired.
Nutrition
Per serving (based on 8 servings)

