Healthy Sausage Lentil Vegetable Soup

Serves 4-6

INGREDIENTS

• 1 lb uncooked Italian chicken sausage

• 1 yellow onion, diced

• 2 large carrots, diced

• 3 stalks celery, diced

• 2 small zucchinis, diced

• 3 cloves of garlic, minced

• 14.5 ounce can of crushed fired roasted tomatoes

• 2 tbsp dried Italian herbs

• 2 bay leaves

• 1.5 cups dried green or brown lentils

• 48 ounces low sodium chicken broth + 1 cup water

• Juice of 1 large lemon

• Salt and pepper

• Optional: greens and red pepper flakes for mixing in at the end

DIRECTIONS

1. Heat 1 tbsp of olive oil in a dutch oven over medium heat. Add the onion, carrot, celery, zucchini and garlic. Season well with salt and pepper. Saute for about 5 minutes or until the veggies have softened.

2. While the veggies are cooking - remove sausage from the casing.

3. Add sausage to the pan and break up into small pieces with a spoon while it starts to brown (4-5 mins).

4. Add more salt, pepper, italian herbs, bay leaves tomatoes, lentils, broth, water and stir.

5. Simmer the soup for 20-25 minutes or until the lentils are cooked.

6. Turn off the heat and add the greens, lemon and more salt and pepper to taste. Top with red pepper flakes as desired for a little heat.