Spicy Lentil Soup

• 2-3 celery stalks, finely diced
• 2-3 carrots, peeled and finely diced
• 1 medium onion, finely diced
• 2-3 cloves of garlic, minced
• 1 pinch red pepper flakes
• 2 dried bay leaves
• 1 pound spicy Italian poultry sausage, removed from casings
• 8 cups chicken stock
• 1 pound dried green lentils
• 2/3 cup pearl barley
• salt and pepper to taste
• drizzle of olive oil

1. Lightly drizzle the bottom of a large pot with oil and set over medium-high heat. Add the sausage and cook until lightly browned and no longer pink, using a spoon to break up the sausage as it cooks.
2. Add the chopped celery, carrot, onion, leek and garlic with a pinch of red pepper flakes. Season with salt and pepper. Cook over medium-low heat until the vegetables are softened and light gold, 5-10 minutes.
3. Add the bay leaves, chicken stock, lentils and barley. Bring the soup to a boil, then turn down to low heat and simmer for about 1 1/2 hours, or until the lentils and barley are tender. Adjust seasoning if necessary with salt and pepper.
4. Serve hot with a grating of fresh parmesan.

celery, carrots, onion, garlic, red pepper, bay leaves, italian poultry sausage, chicken stock, green lentils, pearl barley, salt, drizzle of olive oil

Taken from food52.com/recipes/15514-spicy-lentil-soup (may not work)