Chicken Sausage and Lentil Soup

Yep, that's totally a tupperware

I've been dying to cook with lentils (ok well maybe not dying...but they seem interesting anyways), and I came across this recipe in Taste of Home Healthy Cooking.  It turned out great, and was really easy to make; just a little chopping, simmering and voila!  A lovely soup.  It made a lot, so I took it to "work" a few times that week.

These are lentils...like little dried peas, but not...

Chicken Sausage and Lentil Soup

3 carrots, peeled and sliced

1 onion, chopped

3 ribs of celery, sliced

1-14 oz can fire roasted diced tomatoes, undrained

48 oz box chicken stock 

1 package fully cooked chicken sausage, sliced (just about any flavor, use your common sense)

1 cup dry lentils

1 Tbsp italian seasoning

Salt and Pepper, to taste

In a large stock pot, saute carrots, onion and celery until just softened.  Then add all remaining ingredients except chicken sausage and bring to a boil.  Reduce to a simmer and cook until lentils are tender, about 35 minutes).  Stir in chicken sausage and heat until warmed through.  Serve in big bowls with a side salad or whole grain roll.