Lentil and Turkey Sausage Soup

This is an adaptation of 2 or 3 other similar soups but is my favorite obviously. Not at all difficult to make and goes very well with low fat cornbread.

• Ready In: 1 hr 20 mins
• Serves: 12
• Yields: 12 cups

Ingredients

• 1  lb  Italian turkey sausage (You can also use pork Italian sausage)
• 1  medium onion, chopped
• 1  stalk celery, chopped
• 2  large carrots, chopped
• 1  small zucchini, chopped
• 7  cups chicken broth
• 2 (14 1/2ounce) cans diced tomatoes, undrained
• 1⁄2 teaspoon instant minced garlic
• 1  teaspoon salt
• 2  cups dry lentils
• 3⁄4 teaspoon black pepper
• 1⁄2 teaspoon red pepper flakes
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon parsley

Directions

1. Brown sausage; drain off fat.
2. In a large pot combine all ingredients bring to boil.
3. Reduce heat, cover and simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
4. Sprinkle with Parmesan cheese and serve.