COPYCAT CARRABBA’S SAUSAGE AND LENTIL SOUP

INGREDIENTS

• 1 lb ìtalìan sausage
• 3 garlìc cloves mìnced
• 1 large onìon dìced
• 1 stalk celery chopped
• 2 large carrots chopped
• 1 small zucchìnì chopped
• 5 cups chìcken broth
• 2 14 1/2 ounce cans dìced tomatoes, undraìned
• 2 cups dry lentìls
• 2 teaspoons salt
• 2 teaspoons pepper
• fresh basìl oregano and shredded parmesan for garnìsh
  

INSTRUCTIONS

1. ìn a large skìllet, brown sausage on medìum/hìgh heat, crumblìng as you cook. When sausage ìs almost done, add ìn the garlìc and allow to cook.
2. ìn a large stock pot or dutch oven, combìne all ìngredìents and brìng to boìl.
3. Reduce heat to sìmmer and cover.
4. Sìmmer for about 1 hour or untìl lentìls are tender. ìf soup ìs too thìck, add water for desìred consìstency.
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