Prep time: 15-20 minutes

Cook time: 40-45 minutes

Materials:

• 1 small onion chopped
• 4 garlic cloves minced
• 1 yellow squash sliced
• 1 bell pepper chopped
• 1/2 lb. spicy Italian sausage (casings removed)
• 1 tbsp. tomato paste
• 28 oz. tomato sauce
• 8 cups chicken or vegetable stock
• 1 cup lentils
• Salt and pepper to taste
• 1 tsp oregano
• 1/2 tsp marjoram
• 1 tsp basil
• 1 tsp sugar
• 2 tbsp. olive oil

Process:

1. In a soup pot or Dutch oven add in 2 tbsp. olive oil.
2. Keeping the heat on medium/high add in the sausage. Cook breaking it up, until the sausage is fully cooked through.
3. Remove sausage and place on a clean plate.
4. Into the pot add in the chopped onions. Cook stirring often until the onions have softened.
5. Add in the garlic and cook until fragrant, about 60-90 minutes.
6. Add in the squash and pepper. Season with salt and cook until the squash has softened.
7. Add in the tomato paste and mix to incorporate.
8. Add in the tomato sauce as well as the chicken stock.
9. Add the cooked sausage back in and season with salt, pepper, oregano, marjoram, basil and sugar.
10. Add in the lentils and mix to incorporate.
11. Cover and lower the heat to low.
12. Simmer for 20-25 minutes or until the lentils are fully cooked through.
13. Plate, top with some fresh grated Parmesan (optional) and ENJOY!