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In a large skillet, brown the sausage over medium-high heat, crumbling as you cook. When the sausage is almost done, add in the garlic and allow it to cook.
In a large Dutch oven, combine all of the ingredients (including the cooked sausage and garlic) and bring to a boil.
Reduce the heat to a simmer and cover.
Simmer for about 1 hour, or until the lentils are tender. If the soup is too thick, add water to thin to desired consistency.
Sprinkle with basil, oregano, and Parmesan for garnish if desired.