Lentil Soup

• 2 Tablespoons Olive Oil
• 1 whole Large Onion, Chopped
• 2 cups Diced Carrots
• 2 cups Diced Celery
• 3 cloves Garlic, Minced
• 8 ounces, weight Green Lentils
• 3 quarts Vegetable Or Chicken Stock
• 8 ounces, weight Smoked Sausage, Sliced (optional)
• 1 cup Elbow Macaroni (optional)
• Salt And Pepper

1. Heat oil in a large soup pot. Add onion, carrots, celery, and garlic and saute until vegetables start to soften.
2. Meanwhile, rinse and pick through lentils to remove any debris. Add lentils to vegetables and stir. Add stock. Bring to a boil, reduce heat, and allow to simmer for 45 to 60 minutes, until the lentils are very soft.
3. Add sausage and pasta (if using). Simmer an additional 15 minutes. Season to taste with salt and pepper. If soup becomes too thick, add additional stock during cooking. You can make this brothy, or you can allow it to simmer until it thickens up and becomes like stew.
4. Serve with cornbread.

olive oil, onion, carrots, celery, garlic, vegetable or chicken, sausage, elbow macaroni, salt

Taken from tastykitchen.com/recipes/soups/lentil-soup-6/ (may not work)