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

• 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.