French Lentil Soup with Smoked Sausage (Dairy & Nut-Free)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (175°C). Add the 2 tablespoons of olive oil and let it warm for about 1 minute until it shimmers.
2. 2Add the 1 large onion, 2 medium carrots, and 2 stalks of celery to the pot. Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables begin to soften and the onion looks translucent.
3. 3Add the 3 cloves of garlic to the pot and cook, stirring constantly, for 1 minute until fragrant. Be careful not to let the garlic burn.
4. 4Add the about 340 g of smoked sausage to the pot. Cook, stirring occasionally, for 3 to 5 minutes, until the sausage is lightly browned on all sides.
5. 5Add the 1 cup of green or brown lentils, 6 cups of vegetable broth, 1 teaspoon of dried thyme, and 1 bay leaf to the pot. Stir everything together. Increase the heat to medium-high and bring the soup to a boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 30 to 40 minutes. The lentils are tender when they are soft enough to be easily mashed with a fork.
7. 7Carefully remove and discard the 1 bay leaf from the pot. Stir in the 1 tablespoon of lemon juice.
8. 8Taste the soup and add salt and pepper as needed. Serve the soup hot.

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