Espresso and Lime

0 Add 16 ounces of Italian sausage into a large pot over medium heat and cook until cooked through and browned 
1 Transfer the sausage onto a plate and set aside for now
2 Add the diced onions, carrots, celery and minced garlic into the pot and cook for about 8 minutes or until they have softened 
3 Add 2 tablespoons of tomato paste, 1 tablespoon of dried Italian herbs, a big pinch of salt and black pepper and an optional 1/2 teaspoon of crushed red pepper flakes and mix to combine 
4 Add 6 cups of chicken or beef stock, 30 ounces of fire roasted tomatoes, a bay leaf, 1 1/2 cups of brown lentils and an optional parmesan rind and bring the mixture to a simmer 
5 Add the browned sausage, reduce the heat to medium low, cover the pot and cook for 30 minutes or until the lentils are tender 
6 Before serving, remove the bay leaf and parmesan rind and stir in the fresh herbs and parmesan
7 Taste test and add additional salt and black pepper, if necessary 
8 Store leftovers in an airtight container and reheat with additional stock if necessary