Lunch: Lentil and Sausage Soup

Ingredients

1 tablespoon olive oil
12 ounces fully-cooked chicken sausage, sliced into rounds
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups French lentils, picked through for stones, and rinsed
One 15-ounce can diced tomatoes
1 bay leaf

Instructions

Heat the oil in a large heavy pot over medium-high heat. Add the sausages and cook, stirring occasionally, until browned, about 4 minutes. Remove the sausage to a plate. Add the onion, carrots and celery to the drippings in the pot and cook, stirring, until soft and just beginning to brown, about 5 minutes. Sprinkle the mixture with salt and pepper.
Add the garlic, cumin and red pepper flakes and stir until fragrant, about 1 minute. Add the lentils, tomatoes, bay leaf, 8 cups of water and the sausage. Bring to a boil, then reduce the heat to a simmer and cook until the lentils are soft, about 45 minutes. Remove the bay leaf before serving.

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