Mexican Style Sausage and Lentil Soup

I decided to experiment a bit with my trusty lentil soup recipe tonight. Sprouts had a spicy Mexican chicken sausage and I just had to try it. This turned out fantastic!
canola or vegetable oil
1 tablespoon minced garlic
1 medium red onion chopped
4 links Southwest Caliente chicken sausage from Sprouts
1 1/2 tablespoons cumin
2 tablespoons oregano
1/4 teaspoon cayenne
1 packet Goya Sazon seasoning
1 can cannellini beans, drained and rinsed
1 bag frozen corn
1 can diced tomatoes
2 cups red lentils
10 cups water
1 tablespoon chicken flavored Better than Bouillon
1 teaspoon black pepper
1/2 tablespoon onion salt



1. Heat the oil over medium high heat in a large stock pot, add the garlic and onions cooking until the onions are tender
2. Remove the sausage from the casings and add to the pot, cook like you would ground meat, once meat is cooked through add the Goya seasoning, the cumin, cayenne and oregano to the pot and stir for 1-2 minutes
3. Add the rest of the ingredients to the pot, bring to a boil stirring frequently. Once boiling turn heat down to medium and simmer for about 20-25 minutes or until the lentils are tender.

I put a sprinkle of 2% Milk Sharp cheddar (shredded)  on top and served with fresh baked biscuits. Mark gives it a solid 7 noms.