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SERVES 6
3 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 celery rib, finely chopped
1 1/4 cups lentils (preferably French green)
6 cups water or vegetable broth
1 1/2 teaspoons salt
1/4 teaspoon black pepper
4 ounces smoked sausage or Vegetarian Sausage
if using Vegetarian add a bit of liquid smoke
1 tablespoon balsamic vinegar (to taste)
1. Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion,
stirring occasionally, until golden brown, about 6 minutes.
2. Add carrots and celery and cook, stirring, until softened, about 5 minutes.
3. Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until
lentils are tender, about 30 minutes.
4. While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot
but not smoking, then brown sausage on all sides, about 5 minutes.
5. Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces. Add sausage to soup and stir in vinegar.
Remember if you are using Vegetarian it will not take long to complete this because Vegetarian Sausage does not add extra
flavor to the soup itself. The flavor will come from the bits of sausage.
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