Sausage Lentil Soup, cornbread, salad

Ingredients
1 lb Italian sausage (You can also use Italian turkey sausage)
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth

2 (14 1/2 ounce) cans diced tomatoes, undrained
2-3 garlic cloves
1 teaspoon salt
2 cups dry lentils
black pepper
red pepper flakes
basil
oregano
parsley
thyme

Directions
1. Brown sausage; drain off fat.
2. In a large pot combine all ingredients bring to boil.
3. Reduce heat,cover.
4. Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
5. Sprinkle with Parmesan cheese and serve.

I got this from my sister's blog (www.easilyglutenfree.wordpress.com). She suggested this recipe from the web: http://www.recipezaar.com/Carrabas-Sausage-and-Lentil-Soup-162864
The cornbread recipe is also on her blog. It's called Southern Cornbread. I've made it for you before.
Enjoy!