Heat the pot over medium heat and drizzle with olive oil. Remove the sausage from its casing and add it to the pot. Cook, breaking it up into smaller bites, until browned. Then remove.

Then add your carrots, onions, and a pinch of salt. Cook until softened. Then add the garlic and spices. Cook until fragrant.

Add the lentils and toss for a minute or two just to get a little toasted. Then add the sausage back to the pot along with the broth and the parm rind (if using)

Bring to a simmer, cover, and let the soup cook for 25 minutes. Then remove the lid and let the soup cook for another 20-25 minutes uncovered.

Finish with chopped parsley, and salt & pepper to taste. Plate and top with freshly grated parm and a drizzle of EVOO.