Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes

Ingredients

• 1 pkg. turkey Italian sausage
• 1 medium onion, chopped
• 1 tsp. + 2 tsp. olive oil
• 1 tsp. dried oregano
• 2 tsp. ground fennel
• 1 T crushed garlic
• 1 can petite diced tomatoes with juice
• 1/2 cup brown lentils
• 4 cups water
• 3 T fresh chopped basil

Directions

1. Heat the oven or toaster oven to 400F/200C. Coat a roasting pan lightly with olive oil or non-stick spray, set the sausages in the pan, brush them with a very small amount of olive oil, and roast for 30-40 minutes, until the casings are well browned. Once the sausage is cool enough to handle, split each link lengthwise, then cut it into half-moon pieces.
2. As the sausage cooks, warm 2 tsp. olive oil in a heavy soup pot. Add the onions and cook for about 5 minutes, until they soften and begin to take on a little color.
3. Stir in the oregano, fennel, and garlic, and cook for another 2-3 minutes.
4. Add the slow roasted tomatoes, diced canned tomatoes, chicken stock, water, garbanzo beans, and lentils. Bring the soup to a simmer and cook for 40-60 minutes, until the lentils are tender and just beginning to fall apart.
5. Add the sliced sausage to the pot. Pour 1 cup water into the roasting pan and scrape up the browned bits from the bottom, then add that liquid to the soup.
6. Continue simmering for 20-30 minutes more.
7. Stir in the fresh or frozen basil, if using, and cook for 2-3 minutes longer. Serve hot.