![Lentil Soup with Smoked Sausage](https://cdn.statically.io/img/www.foodandwine.com/thmb/TzUpsWgqy-HRc4UCdKooMeV6s-w=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201308-r-xl-lentil-soup-with-smoked-sausage-d549c672487b42158f59e07ba7a3a763.jpg)
Ingredients
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2 tablespoons cooking oil
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2 ribs celery, chopped
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1 large onion, chopped
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1 carrot, chopped
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1 pound lentils (about 2 1/3 cups)
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1 1/2 cups drained canned diced tomatoes (one 15-ounce can)
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2 1/2 quarts water, more if needed
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4 teaspoons dried summer savory, or 1/4 cup chopped fresh savory
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1 bay leaf
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1 3/4 teaspoons salt
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1/4 teaspoon fresh-ground black pepper
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1/2 pound kielbasa or other smoked sausage
Directions
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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.
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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.
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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.
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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.
Suggested Pairing
The inexpensive red wines called Côtes-du-Rhône—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.