Sausage and Lentil Soup

• 2 cups lentils, rinsed and picked over
• 7 cups water
• 1 12 teaspoons minced fresh thyme or 12 teaspoon dried thyme
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 bay leaf
• 2 pinches herbes de provence
• 1 lb sausage meat
• 1 lb hot Italian sausage
• 1 (28 ounce) can plum tomatoes, drained and chopped
• 1 cup sliced celery
• 1 cup sliced carrot
• 1 cup sliced onion
• 12 cup dry pasta, cut into bits
• 1 (2 5/8 ounce) packageknorr oxtail soup mix

1. In a kettle cover lentils with water and add seasonings.
2. Bring the water to a boil over medium heat, skimming the froth as it rises, and simmer, covered, for about 40 minutes.
3. Meanwhile, in a large skillet, crumble and brown sausage meat over medium-high heat.
4. Transfer to the kettle with a slotted spoon and drain excess fat.
5. Prick Italian sausages with a fork and brown in the same skillet over medium-high heat.
6. Transfer to a cutting board and cut into 1/4-inch sections.
7. Add to kettle.
8. Add remaining ingredients to kettle.
9. Bring soup to a boil over medium heat and simmer for 1 hour.

lentils, water, thyme, salt, pepper, bay leaf, sausage meat, hot italian sausage, tomatoes, celery, carrot, onion, pasta

Taken from www.food.com/recipe/sausage-and-lentil-soup-264842 (may not work)