The Most Delicious Soup in the World

Alright Chelsy, consider recipe posted.

I love Carrabba's. A lot. I especially love their sausage and lentil soup, but it can't be all that good for you, so I make it at home a few times a month once Fall hits, and it never fails to get the job done.

(I'm horrible with measuring, which is why I'm a much better cook than a baker...I usually season until it tastes "right" but I will attempt to guess on meausurements.)

Carrabba's Sausage Lentil Soup (Copycat)
*Feel free to use veggie stock/vegan sausage to make this healthier

Cast of Characters:
1/2 large onion--chopped
3 cloves garlic--minced (I will sometimes go heavier on the garlic, but feel free to use less)
2 carrots--chopped
2 stalks of celery--chopped
2 Tbsp. Olive Oil
1 lb. Italian sausage (I use lean turkey sausage and the flavor is just the same w/o so much grease, which is just gross in soup).
4 c. Chicken/Veggie stock (I always have 3 or 4 boxes of this on hand. I try to use organic/low-sodium)
3 c. water
1 c. dry lentils
2 Tbsp parsley
2 Tbsp Oregano
2 Tbsp Basil
1 Tbsp Thyme
1-2 Tbsp red pepper flakes (to taste--I like it spicy)
2 Bay Leaves
Salt/Pepper to taste
**At this point you've got the makings of a great soup, but I like to add a can of crushed tomatoes and a cup or so of frozen chopped spinach, but that's all up to you. It's not like I'm the soup nazi or anything...)

So, once you have all the ingredients gathered, it's incredibly easy. On medium high heat combine the olive oil, onions, garlic, carrots and celery. Cook until soft.

Then add the Italian Sausage. (I have a couple little tricks here. First, I always check Target for their turkey products, because like every other week they are on sale anywhere from 1.50-2.50 and I'll buy 3 or 4 and just keep them all in the freezer until it's soup time. Second, the freezer is an integral part--I pull the links out of the freezer and run them under warm water for a few seconds, just to make them workable. Then I slice the casings off (which is much easier when they are frozen and not all sausage-squishy) and then use a sharp butcher's knife to slice the sausage into little bite size pieces. I swear it is so much easier to work with this way!)
Cook until the sausage is no longer pink (5-7 minutes)

This is when you season your soup. Add all the seasonings (It will seem like a lot of herbs, but remember you're seasoning a whole pot of soup, not just the meat/veggies) I would be cautious w/ the salt though, because the stock will add a lot of flavor there. I messed this up last night and had to add a lot more water...

Add your stock (I just dump the whole box in) and water (I just refill the stock-box about 2/3 of the way full) and Lentils.

If you want to put in spinach/tomatoes/whatever, add it now.

Reduce heat to medium-low, cover, and let simmer for an hour or so (until the lentils are cooked through)

Now it's ready to eat. Easypeasy! Top w/ a little parmesean cheese and definitely have some good crusty bread.

Enjoy!