1 cup dried lentils
6 cups chicken broth (or half broth / half water)
1 cup chopped onion
1 1/2 cups chopped carrots
1 cup finely chopped celery
4 cloves garlic
1 bay leaf
8 oz smoked sausage
salt and pepper to taste
hot pepper sauce (optional)
Put everything but the sausage in a large pot or dutch oven. Cover and simmer over low heat for 45 minutes.
While that is simmering, slice in half lengthwise and chop into 1/2 inch pieces if sausage is pre-cooked. If sausage in uncooked, fry in separate pan over medium, breaking into small chunks while you cook.
After 45 minutes, add to soup and simmer another 10 minutes.
I can't believe it's March and still snowing in Seattle! This soup more than hit the spot. In fact, I think I've found a new favorite! I used chicken andouille sausage and crumbled it up while I cooked it so I'd get little morsels in every bite! At the end I used a tsp of smoked salt that I picked up a while back and that gave it just the right amount of smokey flavor. The sausage was spicy enough that I didn't have to add any hot sauce. The original recipe called for more water and to simmer uncovered but its already humid here so I covered it up and used less water/stock. Wow. This one's a keeper!
Adopted from "The Dutch Oven Cookbook" by Sharon Kramis and Julie Kramis Hearne
