Lentil and Sausage Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 pound Italian sausage, casings removed
• 4 cloves garlic, minced
• 3 cups vegetable or chicken broth
• 1 cup lentils, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes
• 2 teaspoons fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup freshly chopped parsley

Directions

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the onions, carrots, and celery and cook until the vegetables are softened, about 5 minutes.
2. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until it’s lightly browned and cooked through, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the broth, lentils, tomatoes, thyme, salt and pepper and bring to a boil. Reduce the heat to low and simmer until the lentils are tender, about 25 minutes. Taste and adjust the seasoning if necessary.
5. Stir in the parsley and serve.

Interesting Facts

• Lentils are a good source of protein, fiber, and iron.
• This soup can be made ahead of time and stored in the refrigerator for up to 5 days.
• This soup can also be frozen for up to 3 months.