Name: Lentil and Smoked Sausage Soup
Total time: 80 min
Ingredients: 2 tablespoons cooking oil; 2 ribs celery, chopped; 1 large onion, chopped; 1 carrot, chopped; 1 pound lentils ((about 2 1/3 cups)); 1 1/2 cups drained canned diced tomatoes ((one 15-ounce can)); 2 1/2 quarts water, more if needed; 4 teaspoons dried summer savory, or 1/4 cup chopped fresh savory; 1 bay leaf; 1 3/4 teaspoons salt; 1/4 teaspoon fresh-ground black pepper; 1/2 pound kielbasa or other smoked sausage

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This hearty soup, with its lentils and sausage, seems made for savory. For a special version, use imported Vertes du Puy lentils, which have a rich, earthy flavor. A firm whole-grain bread would be ideal alongside.

Ingredients

2 tablespoons cooking oil
2 ribs celery, chopped
1 large onion, chopped
1 carrot, chopped
1 pound lentils (about 2 1/3 cups)
1 1/2 cups drained canned diced tomatoes (one 15-ounce can)
2 1/2 quarts water, more if needed
4 teaspoons dried summer savory, or 1/4 cup chopped fresh savory
1 bay leaf
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/2 pound kielbasa or other smoked sausage

Instructions

In a large pot, heat the oil over moderate heat. Add the celery, onion, and carrot and cook, stiring occasionally, until the onion is translucent, 5 to 10 minutes.
Add the lentils, tomatoes, water, dried savory, if using, bay leaf, salt, and pepper. Bring to a simmer. Reduce the heat and cook, partially covered, until the lentils are tender, about 40 minutes.Meanwhile, heat a large nonstick frying pan over moderately high heat.
Add the sausage and cook, turning, until browned, about 3 minutes in all. Remove. When the sausage is cool enough to handle, cut it crosswise into 1/4-inch-thick slices.
Stir the sausage and fresh savory, if using, into the soup and simmer it for 5 minutes longer. Remove the bay leaf. If the soup is too thick for your taste, thin it with additional water.

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Lentil and Smoked Sausage Soup