Total Time
1hr
Prep 15 mins
Cook 45 mins

Adopted 9/15

Ingredients Nutrition

Directions

  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.
  6. Original poster's notes: You may substitue Chicken broth for water!

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