sausage & lentil soup

• 1 lb. sausage (hot)
• 2-3 garlic cloves, minced
• 1 small onion, chopped
• 2-3 stalks celery chopped
• 2 large carrots, chopped
• 6 cups chicken broth
• 1 14.5 oz can petite diced tomatoes
• 2 C dry lentils
• 1 t. dried basil
• 1 t. dried oregano
• 1 t. dried parsley
• 1/2 t. dried thyme
• 2 bay leaves
• salt and pepper to taste
• up to 4 C. additional water may be added as needed.
• parmesan cheese for garnish

Brown sausage. Remove meat from pan. Sauté garlic, onion in same pan, then add in carrots and celery. Cook for just a couple of minutes, then add meat and sautéed vegetables into pot along with the rest of the ingredients. Simmer on low for 1-2 hours until lentils are soft. Add extra water as necessary. Remove bay leaves. Top with parmesan cheese, if desired.