Lentil and sausage stew

Lentil soup with smoked sauage has always been one of my favorites. And 'well in this cold frosty night, or perhaps you prefer these for lunch.

1 bag of lentils

1 large onion (2 cups coarsely chopped)

2 stalks of celery (roughly chopped 1 cup)

1 carrot (roughly chopped 1 / 2 cup)

1 box of chicken broth (32 ounces)

A few cloves of garlic

1 smoked sausage

1 teaspoon thyme

1 bay leaf

salt and pepper to taste

Soak the lentilsOvernight in cold water or follow the rapid method on the package.

Chop the celery and onion, carrots and put them in a pan with a little oil over low heat. Season with a bay leaf, thyme, salt and pepper. Cook until translucent.

Add the lentils and cover with the broth. About 20 minutes of cooking, cut the sausage and add to pot. Add the garlic. Cook on low heat for about 10 minutes or until lentils are tender.

Alternatively,You can add diced potatoes and stew with chopped parsley. Serve with toasted bread to get the liquid left behind. Growing up I had this a variant of the usual split-pea soup. This soup / stew freezes quite well and is perfect for a quick lunch if frozen in a plastic container. Takes about 2-3 minutes in the microwave re-heating.

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