Lentil Soup

Lentils are perfect for a quick meal on a weeknight. They cook in 30 minutes and you do not have to soak them ahead of time. You can make this vegetarian by swapping out the chicken stock for vegetable. If you want a heartier soup, add a low-fat smoked chicken or turkey sausage.

1 pound dried lentils, rinsed and drained
1 large onion, diced
2 large cloves of garlic, minced
1 15 oz can of fire-roasted tomatoes
4 large carrots, peeled and diced
2 cups diced celery
8 cups chicken stock
2 bay leaves
1 cup dry white wine
1 tablespoon smoked paprika
1/2 teaspoon dry thyme
1/2 teaspoon dried chili flakes
salt and pepper to taste
2 tablespoons olive oil
2 cups diced smoked chicken sausage(optional)

In a large pot, heat the oil. Add the sausage and brown. Add the onions, garlic, celery, and carrots. Cook over medium/high heat for about 5 minutes.Add the lentils, wine, tomatoes and stock. Let the soup come to a boil. Meanwhile, add the salt, pepper, bay leaves, thyme, chili flakes and smoked paprika. Let come to a boil and lower to a medium boil. Cook until lentils are soft but still hold their shape and the veggies are cooked through.