Sausage and Lentil Soup

Ingredients:
1 pound green lentils
3 Tbls olive oil
1 lb ground Italian sausage (you can also use ground Italian turkey sausage)
1 cup diced onion (about 1 large)
1.5 cups diced celery (about 4 stalks)
1.5 cups diced carrots (about 2-3 large)
1.5 cups diced zucchini (about 1 small)
1 Tbl minced garlic (2 large cloves)
2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp red pepper flakes (I usually half this so it's not too spicy)
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
6 cups chicken broth
2 (14.5 ounce) cans diced tomatoes, undrained
grated Parmesan
fresh parsley

Directions:
1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes.  Drain.

2. In a large stockpot over medium heat, heat the olive oil and add in the Italian sausage.  Brown the sausage until it is cooked through.
3.  Add the chicken stock, canned tomatoes and drained lentils, cover and bring to a boil.

5. Reduce the heat to low and simmer uncovered for 1.5 hours, or until the lentils are cooked through and tender, stirring occasionally.  Add water as needed to adjust the consistency of the soup.  We prefer ours a little on the thick side, so I add in about 3 cups half way through the cook time.

6.  Check the seasonings and add more salt and pepper to taste.  Serve sprinkled with grated Parmesan and fresh parsley.