Italian Sausage and Lentil Soup

1 lb. of hot Italian sausage
1 tablespoon of olive oil

2 cups of lentils

1 red onion

2 cloves of garlic

1 celery rib (finely diced)

2 carrots (finely diced)

1 28 ounce can of diced tomatoes

2 medium zucchini

1 cup of red wine

12 cups of beef broth

2 bay leaves

salt and pepper to taste

Heat olive oil in a large pot. Add sausage and brown in the oil. Once the meat is cooked through, add the diced onion, garlic, celery and carrots. Cook the veggies until they are softened. Add the lentils, the broth, and the bay leaves and bring to a boil. Once boiling, cut the heat back and simmer covered for an hour.

After an hour, add the chopped zucchini and cook covered for another 30 minutes. Afterwards, add the wine and the tomatoes. Simmer uncovered for another half an hour. Salt and pepper generously to taste. Serves 6+.

Perfect for a cold, windy night like tonight! It is also great for leftovers and can easily be frozen.