Lentil, Two Bean & Sausage Soup With Herb Pesto

Ingredients:

• 2 Tablespoons Olive Oil
• 1 Medium Onion, Peeled & Diced
• 2 Carrots, Trimmed & Diced
• 2 Celery Stalks, Diced
• 4 Links Italian Turkey Sausage, Meat Removed From Casings
• 3 Garlic Cloves, Peeled & Diced
• 1 (1 Pound) Bag Green or Beige Lentils
• 2 Cups Chicken Broth
• 1 Tablespoon Chopped Fresh Thyme (Or 1 Teaspoon Dry)
• 1 Tablespoon Chopped Fresh Oregano (Or 1 Teaspoon Dry)
• 1/3 Cup Chopped Fresh Parsley
• Salt & Pepper
• 1 Can Black Beans
• 1 Can Chickpeas
• Lemon Wedges

Herb Pesto:

• 1 Cup Fresh Basil
• 1/3 Cup Fresh Parsley
• 1/4 Cup Fresh Mint
• 2 Cloves Garlic, Peeled
• Salt & Pepper
• 1 Tablespoon Lemon Juice
• Extra Virgin Olive Oil

Directions:
In a large stockpot, heat the oil, and add the onions, celery, carrots and sausage meat.
Cook over medium heat, using two forks to break up the meat, until the vegetables and meat are lightly browned, about 8 minutes.
Add the garlic and cook a minute or two until fragrant.
Add the lentils and chicken broth and enough water to cover everything by two inches and bring to a boil.
Reduce the heat to medium low, and cook until the lentils are almost tender to the bite, about 15 minutes.
Add the remaining seasonings and beans (not the lemon), and cook another 15 minutes over low heat.
While the soup is cooking prepare the herb pesto by placing all the pesto ingredients except the oil in a food processor and pulsing until chopped.
Continue to puree, and slowly drizzle in the olive oil until you have a thick pesto.
Taste, and adjust salt and pepper if needed.
Just before serving, squeeze the lemon juice into the soup and serve in individual bowls.
Add a spoonful of the herb pesto to each bowl and serve immediately.