Sunday Soup, a ‘new’ cookbook graces the shelves, having bought it sometime in the Christmas hustle.  Sunday night Z made Lentil Soup with Garlic Sausage.  Snow and ice envelops the country – a week ago we looked and there was snow in 49 states-but not Florida-yesterday it was 84 degrees here.  I see it’s -11 in Denver today with the wind chill.  Last night Z commented that it seems like years don’t pass when there is no winter.  Yesterday was also his two year anniversary for his transplant!  Time flies.

*we halved the original to get just 4 servings but you could easily double this for 8 servings.

1 T olive oil
1/2 cup diced carrots
1/4 cup diced onion

1/4 cup diced celery
2 medium garlic cloves, finely diced
6 oz 1/4″ diced kielbasa
1 t thyme
4 cups beef stock
1 bay leaf
1 cup lentils (it called for Puy (french) but we used what I could find at our local market)
kosher salt

Heat oil in a stock pot (w/ lid) over medium heat.  When hot, add the carrot, onion and celery.  Cook, stirring often, until the veg are just softened, about 5 minutes.  Add the garlic, sausage and thyme.  Cook one additional minute.
Add the stock and bay leaf.  Bring mixture to a simmering boil over high heat.  Reduce heat, cover and simmer about 45 minutes (until lentils are tender)
If you desire, puree about 1/2 cup of your soup in a blender or use your immersion blender for just a few seconds to thicken the soup.  We didn’t do this and I think it might add a bit of extra body to the soup.  Serve with hot rolls and butter with a little honey.