Lentil Soup with Smoked Sausage

• 2 cups brown lentils, rinsed and sorted
• 8 cups water
• 1 cup chopped yellow onion
• 1 celery stalk, sliced
• 2 garlic cloves, minced
• 2 carrots, cliced
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 8 ounces smoked sausage, sliced
• salt and pepper to taste
• 1 tablespoon red wine vinegar

In a large soup pot over high heat, combine all ingredients except sausage, salt and pepper, and vinegar and bring to a boil. Reduce heat to medium-low and simmer, uncovered, 30 minutes, stirring occasionally. Add sausage and cook, uncovered, 30 minutes longer. Season with salt and pepper and stir in vinegar. Discard bay leaf. For a thicker soup, whisk soup with a large whisk to mash some of the lentils. Serve in bowls.

accompaniments: bread, salad, wine

from The Big Book of Easy Suppers

Yield: 4 servings