Sausage Red Lentil Soup

• 1 Tablespoon Oil
• 1/4 pounds Sweet Italian Sausage, Sliced And Chopped
• 1 whole Small Onion, Chopped
• 1/2 Tablespoons Garlic, Chopped
• 1 cup Dried Red Lentils, Rinsed
• 2 cups Chicken Broth
• 2 cups Water
• 1 cup Roasted Tomatoes, Chopped
• 1/2 teaspoons Cumin
• 1 teaspoon Italian Seasoning
• 1/4 teaspoons Lawry's Salt

1. Cook sausage in oil until evenly browned. (I grill sausage in big quantities, slice it diagonally, and then freeze it.)
2. Add onion and chopped garlic to the sausage and saute until tender and translucent. Stir in lentils, water, chicken broth, and tomatoes. (I roast my own tomatoes with olive oil, garlic, and Italian seasoning. I freeze them in small baggies.)
3. Add cumin, Italian seasoning, and Lawry's salt. Bring to a boil for a few minutes. Lower the heat to a simmer, and cook for 30 minutes or so.
4. Note: you can certainly add more chicken broth or water if you think it needs it, depending on how brothy or thick you like it.

oil, ubc, onion, garlic, red lentils, chicken broth, water, tomatoes, cumin, italian seasoning, ubc

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