Source: dLife

Lentils, sausages, pasta, and tomatoes make a high fiber and delicious soup.

Servings

6 oz Italian sausage, raw , casings removed (medium spicy)
1 cup fresh chopped onion
1.5 tsp minced garlic
0.5 cup chopped carrots , finely
5 cup low sodium chicken broth (or beef broth)
19 oz canned crushed tomatoes
0.5 cup green lentils, dried
1.5 tsp packed brown sugar
1 tsp italian seasoning
1 bay leaves
0.33 cup orzo pasta (or any small pasta)
1 cooking spray

1 In medium skillet, over medium heat, cook sausage until no longer pink, about 5 minutes, breaking up sausage as it cooks. Drain fat and set aside.
2 Coat large skillet with cooking spray and heat over medium high. Sauté onions and garlic until softened, about 2 minutes.
3 Add carrots and cook an additional 2 minutes.
4 Add broth, tomatoes, lentils, brown sugar, Italian seasoning, bay leaf, and cooked sausage, bring to boil.
5 Lower heat to medium low, cover, and cook 35 minutes.
6 Add orzo, recover, and cook until pasta and lentils are tender, about 10 minutes.

Spicy turkey sausage can be substituted.