• In a medium stockpot, heat up 2 tsp avocado oil over medium high heat. Add in ground Italian sausage and cook until it begins to brown.
• To the pot, add tomato paste, garlic, onion, carrots, celery, zucchini, oregano, thyme, basil salt and pepper. Saute over medium high heat until vegetables are softened and sausage is fully cooked through.
• Add in beef or vegetable stock, lentils and bay leaves. Stir until fully combined.
• Cover stock pot with lid and bring soup to a boil. Let boil for 5 minutes then turn down heat to a simmer for 20-20 minutes or until lentils are tender.
• Garnish with optional Parmesan cheese and serve hot.

Slow Cooker Instructions

• Brown the Italian sausage in a skillet. Then, transfer it to your crockpot along with the lentils, vegetables, seasonings, and broth. Cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the flavors have melded together. Stir occasionally and adjust seasoning before serving.

Instant Pot Instructions

• Use the sauté function to brown the sausage directly in the pot. Add the lentils, vegetables, seasonings, and broth. Seal the lid and cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes. Stir the soup and serve once it's done cooking.