CARRABBA'S SAUSAGE & LENTIL SOUP

• 1 1/4 lbs Italian sausage, Johnsonville Mild Italian Sausage- 19 . 76 oz tray (6 links)
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 large carrot, chopped
• 1 small zucchini, chopped
• 1 (48 ounce) carton chicken broth, Swanson Natural Goodness Chicken Broth
• 2 (14 1/2 ounce) cans diced tomatoes, Hunt's Original Diced Tomatoes No Salt Added
• 3 garlic cloves
• 1 teaspoon salt
• 1 1/2 cups dry lentils
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon parsley
• 1/2 teaspoon thyme
• 1/4 cup parmesan cheese, shredded

1 Remove sausage from casings and brown. Break up the meat while browning in the pan. Do not drain the fat from the meat or it will loose some of the italian sausage flavor. 

2 In a large stock pot combine all ingredients and bring to a boil on high heat. 

3 Once soup begins to boil, reduce heat and cover. 

4 Simmer for about 1 hour or until the lentils are tender. 

5 Add water/more broth if necessary, for desired consistency. 

6 Sprinkle with parmasean cheese and serve.

Makes 8, 12oz (346 grams) servings.