| | Directions |
- In large stockpot, add 1 tablespoon olive oil and heat gently.
- Add the sausage and brown and stir until it crumbles. Remove from pan and drain on towels.
- In the same pot, add the carrots, celery, and onions. Saute gently for 3 minutes.
- Add garlic and then gently crush the canned tomatoes and add one at a time.
- Add the juice from tomatoes and then either the water or broth.
- Add the pepper and dried Italian herbs.
- Add sausage back in and simmer for 30 minutes until carrots are bite-tender.
- Add lentils and cook for 20 more minutes; be sure to stir well or it will stick if not careful.
- Before serving add 3/4 cup of the parmesan cheese and mix well. Taste soup before adding salt to it.
- Serve with crusty bread and top with remaining parmesan cheese.
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| Ingredients | | - |  | 1 tablespoon olive oil |
| - | | 2 pounds Premio Italian sausage (remove casings) |
| - | | 2 tablespoons dried Italian herbs |
| - | | 1 medium onion - diced |
| - | | 2 carrots - diced |
| - | | 1 stalk celery - diced |
| - | | 2 cloves garlic - crushed |
| - | | 1 can plum tomatoes (16 oz. can) |
| - | | 6 cups beef broth (or 6 cups cold water and a good quality soup starter) |
| - | | 1 cup dried lentils - sorted and cleaned |
| - | | 1/2 teaspoon salt (optional) |
| - | | 2 teaspoons black pepper |
| - | | 1 cup parmesan cheese - grated. |
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