Sausage and Lentil Soup

This is my version of Carrabba's Sausage and Lentil soup.  I have lightened it up a bit and changed a few things, I just make it so I like it!  Nice stick to your ribs kinda soup.  I know a lot of people don't like lentils.  Try this one, you will be pleasantly surprised!  To make this you will need:
Circle of the pan of olive oil
1 package of Italian Turkey Sausage, casings removed
1 onion chopped in the food processor
2 carrots chopped in the food processor
1 stalk celery chopped in the food processor
2-3 cloves of garlic minced
6 cups of chicken stock
2 (14 1/2ounce) cans of tomato sauce
1 teaspoon salt
2 cups of dry lentils
dash of:
black pepper, red pepper, cumin, Italian seasoning, thyme
1.)  In a large pan over medium heat, crumble in the sausage using a wooden spoon or a potato masher to break it up.  As it is browning, add the onion, carrots, celery and garlic.  Saute for about 5 minutes.  (Vegetables are just starting to soften)
2.)  Add the rest of the ingredients.  Bring to a boil.
3.)  Reduce heat and cover.
4.)  Simmer for about an hour.  (or until the lentils are soft)  You might need to add more water, depending on how you like the consistency of your soup.  My preference is very thick so that it is almost stew like.
Serve.  Some enjoy some grated Parmesan cheese on theirs.