====== Lentil with Italian Sausage and Parsnip Soup ======

===== Ingredients =====
  * 2 tablespoons olive oil
  * 1 pound fully cooked hot Italian sausage, cut into 1/2-inch cubes
  * 1 large onion, chopped (about 3 cups)
  * 2 large carrots, peeled, chopped (about 1 3/4 cups)
  * 2 large parsnips, peeled, chopped (about 1 3/4 cups)
  * 2 large celery stalks, chopped about 1 cup
  * 21/2 teaspoons dried Italian seasoning blend
  * 1 pound brown lentils (about 2 1/3 cups)
  * 3 quarts (or more) low-salt chicken broth

===== Preparation =====
  * Heat oil in large pot over medium-high heat. 
  * Add sausage and cook until browned, stirring occasionally, about 5 minutes. 
  * Using slotted spoon, transfer sausage to bowl. 

  * Add onion, carrots, parsnips, celery, and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. 
  * Add lentils; stir to coat. 

  * Add 3 quarts broth. 
  * Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.

  * Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 to 12 minutes. 

  * Season to taste with salt and pepper.