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LENTIL SOUP WITH ITALIAN SAUSAGE

10 CUPS OF EITHER CHICKEN OR BEEF STOCK, CANNED WILL DO

   1 ¾ CUPS YOUR FAVORITE DRIED LENTIL

    ½ CUP  MINCED ONION

    ½ CUP  SHREDDED ON FINELY CHOPPED CARROT

    ¼ CUP MINCED CELERY

4 MINCED GARLIC CLOVES

2        TEASPOONS DRIED THYME

½  TEASPOON BLACK PEPPER

½  TEASPOON CAYENNE PEPPER

2             TABLESPOONS OLIVE OIL

8 OZ. ITALIAN SAUSAGE, CUT INTO SMALL PIECES

SALT TO TASTE

Place lentils, stock, carrot and spices in a large heavy saucepan, heat over med-high heat.

Meanwhile, in a heavy medium skillet, saute onion, garlic and celery until tender, about five minutes.

Add vegetable mixture and sausage to soup, reduce heat to medium/low, cover and simmer for 1 ½ hours, stirring occasionally. Season to taste.

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