lentil minestrone

I have no idea if this is an appropriate name for this recipe or not, but that’s what I’m sticking with.

2 cups dried green lentils, rinsed
4 cups chicken broth
6 cups water
1 bay leaf
2 tbsp olive oil
6 garlic cloves, minced
1 large onion, chopped
2 tsp dried thyme
12 oz. italian sausage
1-28oz can diced tomatoes
1-28 oz can crushed tomatoes
8 oz. ditalini or elbow macaroni
salt and pepper

In a soup pot, combine lentils, chicken broth, water, and bay leaf. Bring to a boil. Lower heat and simmer.

In a skillet, heat olive oil. Add garlic, onion, and thyme. When soft, add to lentils.

Brown the sausage in the same skillet, breaking up with a wooden spoon. Add to lentils when browned.

To the soup pot, add both cans of tomatoes, pasta, salt and pepper. Simmer until pasta is soft. Remove bayleaf and serve.

Serves 10.

Nutritional info: 337 calories; 6.6g fat; 55.1g carb; 10.6g fiber; 17.2g protein.