Lentil Soup with Fennel Sausage

If you can't find fennel sausage, use Italian sausage. If you use plain diced tomatoes, add 1 teaspoon dried basil.

Ingredients:
2 links fennel sausage
1 pound green lentils
1/4 cup olive oil
1 onion, chopped
1 pound carrots, chopped
1 cup celery, chopped
1 tablespoon garlic, minced
1 tablespoon fresh thyme leaves
1 teaspoon ground cumin
1/4 cup tomato paste
1 can diced tomatoes with basil
2 quarts chicken broth
Salt and pepper

Directions:
1. In a large bowl, cover lentils with boiling water and set aside for 15 minutes. Drain.

2. In a Dutch oven over medium heat, brown sausage. Remove with slotted spoon and set aside. Allow to cool and make sure the sausage is broken up in very small pieces.

3. Add olive oil and sauté onions, carrots, and celery. Sauté for 10 minutes, or until softened. Add garlic, salt, pepper, thyme, cumin, and tomato paste, cook for 1 minute. Stir in diced tomatoes and deglaze bottom of pot. Add chicken broth, drained lentils, and sausage. Bring to a boil.

4. Reduce heat and simmer uncovered for 1 hour, or until lentils are cooked through and tender. Check seasonings.