Lentil and Sausage Soup

Ingredients

• 32 ounces chicken broth
• 1 bay leaf
• 2 teaspoons olive oil
• 2 cups water
• 2 links Italian sausage (mild or spicy)
• 1/2 bell pepper, diced
• 1/2 onion, diced
• 1 large carrot, diced
• 2 garlic cloves, chopped or minced
• 1 1/2 cups dried lentils, any color is fine
• 1/2 cup salsa (or tomato sauce)
• 1/4 cup pepperoni, quartered and diced

Directions

1. 1

   Boil the lentils and bay leaf in broth and water, covered, 45 minutes, or until tender.

2. 2

   While lentils cook, prepare the veggies and garlic.

3. 3

   In a frying pan coated w/ non-stick cooking spray, brown the Italian sausage, then remove from pan to cool.

4. 4

   Add olive oil to the pan and saute the onion, carrot and bell pepper until soft.

5. 5

   Cut Italian sausage into 1/4" slices.

6. 6

   Add sausage to veggie saute along w/ diced pepperoni to warm through.

7. 7

   Add garlic and saute for one minute.

8. 8

   When the lentils are done (or nearly done).

9. 9

   Add the salsa, veggies and meat to the pot - stir, reduce heat to simmer and leave uncovered.

10. 10

    Season w/ salt and pepper to taste.

11. 11

    Reduce liquid to desired consistency.

12. 12

    Taste and re-season as necessary.