Lentil Soup with Italian Sausage and Parmesan Rind

Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned.

Add the diced onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.

Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.

Stir in the diced tomatoes (with their juice) and the rinsed lentils.

Pour in the chicken broth and add the parmesan rind. Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes, or until the lentils are tender.

Remove the parmesan rind. If desired, you can blend a portion of the soup with an immersion blender for a creamier texture (optional).

Season with salt and black pepper to taste. Stir in lemon juice (if using).

Serve hot, garnished with fresh chopped parsley.