Step 1

Heat olive oil in a large stockpot over medium heat. Add sausage and cook until nearly cooked through, about 5 minutes. Remove sausage from the pot, leaving browned bits and drippings in the pot. Add carrots, celery, and onion. Cook until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in lentils and tomatoes and stir for a few times.

Step 2

Pour in chicken stock and return sausage to the pot. Stir to mix and add bay leaves.

Step 3

Bring to a boil over medium-high heat, reduce heat to medium, cover, and simmer for 25 minutes. Season with salt and pepper.