1 tablespoon olive oil
1 cup finely chopped onion
3/4 diced vegetarian Italina sausage (about 3 ounces)
1/2 cup finely chopped carrot
1/3 cup finely chopped red bell pepper
2 garlic cloves, minced
3 cups water
3 cups fat-free, less-sodium chicken broth
2 cups dried lentils
1 3/4 cups (1/2-inch) cubed Yukon gold potato
1 1/2 cups chopped tomato
2 teaspoons hot pepper sauce
1/2 teaspoon salt
1/2 cup (2 ounces) grated fresh Parmesan cheese
Heat olive oil in a Dutch oven over low heat. Add onion, sausage, carrot, red bell pepper, and garlic; cook 10 minutes or until tender, stirring frequently. Add water, chicken broth, lentils, potato, chopped tomato, and pepper sauce; bring to a boil. Reduce heat, and simmer 30 minutes or until lentils are tender. Stir in salt. Sprinkle with Parmesan cheese.
Adapted from Cooking Light.