This soup is extra delicious and can be made in big or small batches. Try it with a side of roasted brussel sprouts!

Ready

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 1 celery rib, finely chopped (optional)
• 1 ¼ cups lentils (preferably French green)
• 6 cups chicken or veg stock (can use water, too)
• 1 ½ teaspoons salt
• ¼ teaspoon black pepper
• 4 oz smoked sausage (chicken or pork)
• 1 tablespoon balsamic vinegar, or to taste

Set

• 1 large soup pot
• 1 non-stick skillet

Go

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, stock, 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 ½-inch-thick pieces.
6. Add sausage to soup and stir in vinegar.

What you should know

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