Lentil and Red Pepper Soup with Sausage

This is a cooking light recipe that we love to make.  It such a filling soup and wonderful on a cold day.

6 oz hot Italian sausage (about 2 links)
1 tsp olive oil
1 c. chopped onion
1 c. chopped celery
1 c. chopped carrot
2 garlic cloves, minced
1 (12-oz) jar roasted red peppers, drained
1-1/2 cups dried green or brown lentils
4 cups water
1/2 tsp freshly ground black pepper
2 (14.5 oz) cans vegetable broth
1 (14.5 oz) can diced tomatoes with basil, garlic and oregano
2 bay leaves

Heat a large Dutch oven over med-high heat until hot.  Remove casings from sausage, cook 3 minutes or until sausage is browned, stirring to crumble.  Drain and set aside.

Heat oil in pan over med-high heat.  Add onion, celery, and carrot; cook 10 minutes or until vegetables are tender.  Add garlic, and cook for 1 minute.  Stir in sausage, red peppers, lentils, and remaining ingredients.  Bring to a boil, reduce heat, cover and simmer 25 minutes or until lentils are tender.  Discard bay leaves.  Yield: 12 servings (serving size: 1 cup)