1.5 cups canned tomatoes diced canned drained one 15-ounce can
1 carrots chopped
2 ribs celery chopped
2 tablespoons cooking oil
0.3 teaspoon fresh-ground pepper black
0.5 pound kielbasa smoked
2.3 cups lentils
1 large onion chopped
1.8 teaspoons salt
4 teaspoons summer savory dried fresh chopped
2.5 quarts water
Equipment
frying pan
pot
Directions
In a large pot, heat the oil over moderate heat.
Add the celery, onion, and carrot and cook, stirring 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.
Wine Recommendation: The inexpensive red wines called Ctes-du-Rhne--from a district of the same name in the south of France--tend to have earthy and spicy flavors that will nicely balance those of the lentils and sausages.
