Lentil and Sausage Soup

(serves 6-8)

Ingredients:
2 tablespoons olive oil
12 ounces smoked (or other fully-cooked) sausage, cut into ½-inch cubes
1 large onion, chopped
2 large carrots, peeled and chopped
2 large celery stalks, chopped
1 tablespoon minced fresh thyme
1 teaspoon dried oregano
3 tablespoons tomato paste
2 cloves garlic, minced
1 pound brown lentils (about 2 ⅓ cups), picked and rinsed
1 quart low-sodium chicken broth, plus extra
2 quarts water
Kosher salt and ground black pepper, for seasoning

Preparation:
Heat oil in a large pot or dutch oven over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer sausage to bowl. Add onion, carrots, celery, thyme, and oregano, to drippings in pot. Cook until the onion is translucent and the vegetables have started to soften, stirring often, about 7 to 8 minutes. Add the tomato paste and garlic, and saute for 1 minute more. Add lentils; stir to coat. Add 3 quarts broth; bring to a boil. Reduce heat to medium and simmer until lentils are tender, stirring occasionally, about 35 to 40 minutes. Add more broth by the ¼ cupful if soup is too thick.

Add sausage to the soup and simmer for another 10 to 12 minutes. Season to taste with salt and pepper. Serve with crusty bread.