Hearty Red Lentil Stew

from Make Ahead Meals Made Healthy by Michelle Borboa

Ingredients:
2 cups red lentils, rinsed and rained
3 cups water
1 TBSP Olive Oil
1 1/4 pounds sweet Italian turkey sausage, casings removed, crumbled
2 onions, chopped
2 carrots chopped
1 stalk celery, chopped
2 tsps fresh thyme
2 teaspoons minced fresh rosemary
1 can (14 oz) fire roasted diced tomatoes
1 bay leaf
8 cups vegetable broth

Directions:
1.  In a pot over medium high heat stir together lentils and water.  Bring to a boil and then reduce heat, cover and simmer for 15-20 minutes or until lentils are very soft.  Drain and set aside.

2.  In a dutch oven over medium-high heat, heat olive oil.  Cook sausage, stirring often, until brown.  Remove from pan and drain on a paper towel.  Add onion, carrots, celery and cook stirring often, about 7 minutes.

3.  Stir in thyme, rosemary and tomatoes.  Cook, stirring occasionally for 3 minutes.  Add lentils, sausage, bay leaf and broth.  Bring to a boil.  Reduce heat to medium-low and simmer for 45 minutes.  Remove bay leaf.