Carraba's Sausage and Lentil Soup

Carraba's Sausage and Lentil Soup     

1 lb. Italian sausage                  

1 lg. onion, chopped                

1 stalk celery, chopped            

1 small zucchini, chopped        

6 c. chicken broth         

1 (14 oz) can diced tomatoes, undrained

2-3 cloves garlic, chopped

1 tsp. salt

2 c. dry lentils- rinsed and gone through

Brown sausage and drain off fat. In a lg. pot combine all ingredients. Bring to

a boil. Reduce heat, cover, and simmer for about an hour, or until lentils are

tender. Add water if necessary for desired consistency. You can puree about

1 c. of soup and add back to pot for a thicker consistency. Garnish with

parmesan cheese.