Lentil vegetable stew

1 lb Italian sausage (You can also use Italian turkey sausage or leave it out)
1 large onion, chopped
1 bunch of celery, chopped
6 large carrots, chopped
1  zucchini, chopped
6 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 -3 garlic cloves
1 teaspoon salt
2 cups dry lentils
black pepper
red pepper flakes
basil
oregano
parsley
thyme

(or use penzy's tuscan sunset)

Directions:

1 Brown sausage; drain off fat.
2 In a large pot combine all ingredients bring to boil.
3 Reduce heat,cover.
4 Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 3 cup of the soup and add back to pot to give it a thicker consistency.
5 Sprinkle with Parmesan cheese and serve.

Read more at: http://www.food.com/recipe/carrabbas-sausage-and-lentil-soup-162864?oc=linkback