Spicy Chicken Sausage Lentil Soup

I decided that I am really into soups these days.

Level: Very Easy
Taste: Yummy

Ingredients:

• 4 Spicy Italian Chicken Sausages - preferably organic, no MSG or preservatives, low sodium, etc. 
• 6 cups Unsalted Chicken Stock (sodium will slowly kill you)
• 1 cup dry green or brown lentils 
• 2 sliced celery stalks
• 15 chopped baby carrots
• 1/2 chopped yellow onion
• 2 tsp ground cumin
• 2 minced garlic cloves
• 1/4 tsp red chili flakes
• Salt & Pepper to taste 

1) Heat the pan on medium-high heat with a bit of olive oil. If you bought uncooked chicken sausage, remove it from the casing (nasty, I know) before you drop it in the pan (if you bought pre-cooked, just brown it in the pan, no need to worry if it's cooked enough). Leave in the pan until cooked-through and slightly browned. Make sure to break it up into small pieces. Remove the sausage and set aside. 

2) Add a touch more olive oil to the pan and cook the onions, celery, and carrots until the onions are translucent (5-7 min). Then mix in the cumin, garlic and chili flakes. 

3) Add the sausage back into the pan. Add the chicken stock, salt&pepper, and lentils and let simmer for 45 minutes. 

Enjoy! This batch makes enough for a few days worth of soup. P.S. go easy on the cumin and chili flakes. I went overboard and had to add in more chicken stock to dilute the spicy kick.