Sausage And Lentil Soup

• 2 lb. sweet Italian sausage
• 1 Tbsp. olive oil
• 2 carrots, finely diced
• 2 stalks celery, diced
• 1 clove garlic, minced
• 1 onion, finely diced
• 3 qt. water
• 2 1/4 c. dried lentils, rinsed well
• 3 Tbsp. tomato paste
• 1 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• crushed red pepper (optional)
• 2 Tbsp. fresh basil, less if dry

1. Remove skin from sausage and cut into bite sized pieces. Saute in olive oil until lightly browned.
2. Remove from pan.
3. Add the carrots, celery and onion and saute until lightly browned. Add garlic and cook a few minutes more.
4. In a large kettle (4 to 6 quarts) combine all ingredients except basil.
5. Bring to a boil, reduce heat and simmer very gently for 1 1/4 to 2 hours.
6. Stir in fresh basil during last half hour.
7. If thicker soup is desired, mash with potato masher and stir.

sweet italian sausage, olive oil, carrots, stalks celery, clove garlic, onion, water, dried lentils, tomato paste, salt, freshly ground pepper, red pepper, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759050 (may not work)