Sausage and Lentil Soup

This soup is an altered, knock-off version of Carabba's Sausage and Lentil Soup.  I looked up the nutrition facts for this soup and I was pleasantly surprised by some of the things I saw.  One serving, which is 1 cup, is less than 600 calories, even when made with regular pork sausage, AND contains 90% of your daily fiber.  You can substitute pork sausage for chicken or turkey sausage and cut down on the calories and fat even more!  I didn't add these simply because I didn't have any on hand, but you can add chopped celery, carrots, and zucchini for some extra veggies.

1 lb. sausage (hot, mild, chicken, turkey...whatever)

1 lg. onion, diced

6 cups chicken broth

2 (14.5 oz.) cans diced tomatoes, undrained

2-3 garlic cloves, minced

1 tsp. salt

2 cups dry lentils

1/2 tsp. black pepper

1 tsp. red pepper flakes

1 tsp. basil

1 tsp. oregano

1 tsp. parsley

1/2 tsp. thyme

(optional: 1 stalk chopped celery, 2 sticks chopped carrots, 1 chopped zucchini)

Toppings: Sour cream and parmesan cheese (both optional)

In a large pot, brown sausage and onion together, drain off fat.

Add all remaining ingredients and bring to a boil.  Reduce heat, cover, and simmer for about 1 hour; until the lentils are softened.  Add water 1 cup at a time if you need more liquid.  (I usually add 3-4 cups throughout the simmering process.)

If you have an immersion blender, stick it in the soup and blend for a couple of seconds.  This will break down some of the chunks and give it a creamier consistency.  If you don't have an immersion blender, take a cup or two of the soup and put it in a regular blender for a couple of seconds.  Add the puree back to the soup and stir.

Top your bowl with sour cream and parmesan cheese, if ya' want.  Oh, and crusty bread.  Yummmm!