Italian Sausage and Lentil Soup

½ lb. hot Italian sausage (uncooked)

1½ tbsp. olive oil

½ yellow onion, diced

1 large carrot, diced

1 stalk celery,diced

3 cloves garlic, diced

1 small zucchini, chopped

2 (14 1/2 ounce) cans diced tomatoes, undrained

2 c. water

4 c. chicken broth

1 c. dry lentils

1 tbsp. fresh basil, minced

1 tbsp. fresh parsley, minced

1 bay leaf

¼ tsp. paprika

¼ tsp. thyme

¼ tsp. oregano

¼ tsp. red pepper flakes

Salt and pepper to taste

1. Saute onion in olive oil until tender in a large stockpot over medium-low heat. Add the carrot, celery and garlic, cook for 1-2 more minutes. Add the sausage and brown, braking it into bits as it cooks.

2.Add the tomatoes, water, chicken broth, and zucchinni and bring the soup to a boil.

3.Pour in the lentils along with the remaining seasonings/spices and reduce heat to a simmer.

4. Cook about 40-45 minutes, or until the lentils are tender and the liquid reduces.

5.Remove the bay leaf and serve.