Sausage & Lentil Soup

2 tablespoons olive oil

1 cup minced onion

3/4 cup grated and minced carrot

1 tablespoon minced garlic

1 pound uncooked hot Italian sausage

2 ounces diced ham (about 1/2 cup, cut from a ham steak)

7 cups water

5 cups chicken broth

1 pound dry lentils

1 medium tomato, diced

2 tablespoons vinegar

1 tablespoon minced fresh basil

1 tablespoon minced fresh parsley

2 bay leaves

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried red pepper flakes

Heat up olive oil in a Dutch oven or large saucepot over medium heat.

Add onion, carrot, and garlic.

Remove sausage from casing, and add it to the pan.

Sauté for 8 minutes, stirring often.

Break up the sausage into bite-size bits as it browns.

Drain off fat.

Add ham, and cook for an additional minute.

In a large pot combine all ingredients bring to boil.

Reduce heat,cover.

Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.