Hearty Lentil and Sausage Soup

Winter will lose its grip on you after a bowl of this hearty soup!

• ¹⁄3 pound ground Italian sausage
• 1 small onion, diced
• 1 stalk of celery, diced
• 2 large carrots, sliced
• 1 teaspoon garlic, minced
• 8 ounces dried lentils, sorted and rinsed
• 1 (14.5 ounce) can diced, no-salt-added tomatoes
• 1 (14.5 ounce) can low-sodium chicken broth
• 4 cups water
• 1 large bay leaf
• 2 teaspoons Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Stovetop directions:

1. Place sausage in a large stock pot. Cook over medium heat until evenly browned. Drain excess fat in a colander.
2. Return sausage to pot and add onion, celery, carrots and minced garlic.Sauté vegetables until tender.
3. Stir in lentils and remaining ingredients.
4. Bring to a boil. Reduce heat, cover and simmer for 45 minutes or until lentils are tender. Remove bay leaf before serving.

Slow cooker directions:

1. Place sausage in a skillet on the stovetop. Cook over medium heat until evenly browned. Drain excess fat in a colander.
2. In a 6 quart slow cooker, stir together all ingredients.
3. Cover and cook on low for 8 hours. Remove bay leaf before serving.