Lentil and Sausage Soup

• 32 ounces chicken broth
• 1 bay leaf
• 2 teaspoons olive oil
• 2 cups water
• 2 links Italian sausage (mild or spicy)
• 12 bell pepper, diced
• 12 onion, diced
• 1 large carrot, diced
• 2 garlic cloves, chopped or minced
• 1 12 cups dried lentils, any color is fine
• 12 cup salsa (or tomato sauce)
• 14 cup pepperoni, quartered and diced

1. Boil the lentils and bay leaf in broth and water, covered, 45 minutes, or until tender.
2. While lentils cook, prepare the veggies and garlic.
3. In a frying pan coated w/ non-stick cooking spray, brown the Italian sausage, then remove from pan to cool.
4. Add olive oil to the pan and saute the onion, carrot and bell pepper until soft.
5. Cut Italian sausage into 1/4" slices.
6. Add sausage to veggie saute along w/ diced pepperoni to warm through.
7. Add garlic and saute for one minute.
8. When the lentils are done (or nearly done).
9. Add the salsa, veggies and meat to the pot - stir, reduce heat to simmer and leave uncovered.
10. Season w/ salt and pepper to taste.
11. Reduce liquid to desired consistency.
12. Taste and re-season as necessary.

chicken broth, bay leaf, olive oil, water, sausage, bell pepper, onion, carrot, garlic, dried lentils, salsa, pepperoni

Taken from www.food.com/recipe/lentil-and-sausage-soup-315412 (may not work)