Sausage Lentil Soup

Heat the olive oil in a large pot over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook until browned and crispy in spots, about 5 minutes. Transfer to a plate and set aside.
1 tablespoon olive oil
1 pound Italian sausage
In the same pot, add the onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes until softened. Stir in the garlic and zucchini and continue to cook for another minute.
1 large red onion
2 medium carrots
3 celery stalks
4 garlic cloves
1 medium zucchini
Deglaze the pot with a bit of stock, then add the crushed tomatoes, lentils, chicken stock and cooked sausage. Stir well, scraping up any browned bits from the bottom.
1 can (14 oz / 400 g) crushed tomatoes
1 ½ cup green lentils
6 cups low-sodium chicken stock
Bring to a boil, then reduce the heat and let it simmer, uncovered, for about 30 minutes or until the lentils are tender.
Taste the soup and season with salt and freshly ground black pepper as needed. Stir in the parsley, then remove from heat. Ladle into bowls and serve hot.
A handful fresh parsley
Salt and freshly ground black pepper to taste