Grandma's Italian Sausage and Lentil Soup

Ingredients

• 1 lb Italian pork sausage
• 4 garlic cloves, finely minced
• 2 stalks celery & leaves, chopped
• 8 ounces baby carrots
• 1 large yellow onion, peeled and chopped
• 7 cups vegetable broth or chicken stock

• 1 (16 ounce) package dry lentils

• 1 (14 1/2 ounce) can diced tomatoes
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 cup good white wine
• 2 1/2 teaspoons italian seasoning salt
• 1/4 teaspoon fresh ground black pepper
• shredded parmesan cheese (to taste) (optional)

Directions

1. 1

   Remove casings from the sausage and crumble into a large stock pot. Cook over medium heat until cooked through (about 10 minutes).

2. 2

   Add garlic, celery, carrots, and onion to pot. Turn up flame to medium-high; cook for 5 minutes. Stir occasionally.

3. 3

   Add the broth, lentils, tomatoes, bay leaf, basil, oregano and wine to the pot. Bring to a boil. Reduce the heat and simmer, covered for 1 hour. Stir occasionally.

4. 4

   Season to taste with seasoning salt and black pepper. Remove bay leaf.

5. 5

   Give soup a big stir, serve in warmed bowls and garnish with shredded Parmesan cheese.

6. 6

   Chef's Tip: Add extra broth when reheating this soup, since it will thicken as it stands.