Lentil Soup

Adapted from a recipe from Ronda Hillam.

1/2-1 lb. Italian sausage
1-2 medium onions, chopped
3 carrots, grated
3/4 t. thyme
28 oz. can diced tomatoes
10 c. or more of beef broth (depending on preferred consistency)
Beef bouillon concentrate (like Better Than Bouillon)
1 1/2 c. dried lentils
1/2 t. rosemary
1/2 t. celery seed
Salt and pepper

1. Brown Italian sausage with salt, and pepper and set aside.
2. Add onion and carrot and saute them in the remaining sausage drippings until the onions are translucent.
3. Add diced tomatoes, beef broth, lentils, thyme, rosemary, and celery seed.
   
4. Add beef bouillon concentrate, salt, and pepper to taste.
5. Bring the soup to a boil and simmer for at least an hour until the lentils are tender.

Serving suggestions:

• Top with Parmesan cheese.
• Serve with whole wheat bread or rolls.