Carrabbas Italian Sausage and Lentil Soup

Carrabbas Italian Sausage and Lentil Soup

1 lb. Italian sausage
1 celery stalk, chopped
1 small zucchini, chopped
2 x 14.5 oz. cans diced tomatoes, undrained
2 cloves garlic, minced
1 cup dry lentils, rinsed
1 large onion, chopped
2 large carrots, chopped
6 cups chicken broth
1 tsp. salt
tsp. black pepper, red pepper flakes, basil, oregano, parsley, thyme

Brown sausage; drain off fat. In a large pot combine all ingredients; bring to a boil. Reduce heat. Cover. Simmer for about one hour or until lentils are tender. Add water, if necessary, for desired consistency. Sprinkle with parmesan cheese. Serve.

(posted by Deirdre)