Sausage and lentil soup

Step 1

Heat a 5 quart or larger stock pot or cast iron dutch oven over medium high heat.

Step 2

Remove any casings from your sausage if they are in links and add to the pan. Cook, breaking up the meat until no pink remains. About 7 minutes. Do not drain the fat.

Step 3

Add all remaining ingredients and stir to combine. Bring to a boil, then reduce heat and simmer covered for 1 hour or until the lentils soften. Serve warm with a sprinkle of parmesan cheese.