Lentil Soup with Chicken Sausage

Lentil Soup is a usual meal for us in January. I have using this Mark Bittman recipe for quite a number of years. Always a delicious meal.

This recipe makes enough for 2 meals. I put the 2nd portion of soup in the freezer for a later date.

Lentil Soup

Ingredients-

2 tbsp extra virgin olive oil
1 onion, chopped
1 carrot, cut into 1/2 inch dice
1 celery stalk, cut into 1/2 inch dice
1 cup lentils, washed and picked over
2 Chicken Sausage Links, diced
1 bay leaf
6 cups chicken stock
Fresh ground pepper
Salt

Method-
Put the oil in a large deep pot over medium heat. 

When hot, add the onion and cook, stirring frequently until soft, just a minute or two. 

Add the carrot, celery and sausage keep cooking and stirring until the vegetables are brightly colored and hot about 2 minutes. 

Add lentils, bay leaf and stock; sprinkle with fresh ground pepper. 

Bring to a boil, then turn the heat to low and cook stirring occasionally, until the lentils are tender, about 30 minutes.