1 1/2 lb spicy sausage
3 stalks celery
1 cup dry green lentils
2 tablespoons chicken base (alternatively, use stock instead of water or boullion cubes)
2 bay leaves, broken in half
Brown the sausage in a large stockpot. Wash the carrots, celery and leek. Peel the carrots and cut all vegetables up to 1/8″ size. Only use the green part of the leek (reserve the white part for making stock if desired). When sausage is brown, add the vegetables and saute about 5 to 10 minutes. In the meantime, sort and rinse the lentils.
When vegetables are soft and fragrant, Add 8 cups of water and bring to a boil. Stir in the lentils, chicken base, and bay leaves; cover and reduce to simmer for 35 minutes.
Serve with french bread and butter. Makes 8 servings.