Lentil and Sausage Soup

What You'll Need

• 1/2 pound sweet Italian sausage
• one large onion, chopped
• one stalk celery, finely chopped
• one tablespoon chopped garlic
• one (16 ounce) package dry lentils, rinsed
• one cup shredded carrot
• 8 cups water
• tow (14.5 ounce) cans chicken broth
• one (28 ounce) can diced tomatoes
• one tablespoon garlic powder
• one tablespoon chopped fresh parsley
• tow bay leaves
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• one tablespoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 pound ditalini pasta (optional)

How to Make It

1. Place sausage in a large pot. Cook over medium high heat until evenly brown.
2. Add onion, celery and chopped garlic, and saute until tender and translucent.
3. Stir in lentils, carrot, water, chicken broth and tomatoes.
4. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper.
5. Bring to a boil, then reduce heat.
6. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
7. Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.