Lentil Soup with Smoked Sausage (Dairy & Nut Free)

Instructions

1. 1Place the 1 cup of green lentils in a fine-mesh sieve and rinse them under cold running water until the water runs clear. Set aside.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (175°C). Add the 2 tablespoons of olive oil.
3. 3Once the oil is shimmering, add the 1 cup of chopped carrot, 1 cup of chopped celery, and 1 cup of chopped onion to the pot. Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables begin to soften and the onion looks translucent.
4. 4Add the 2 cloves of minced garlic to the pot and cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
5. 5Add the rinsed 1 cup of green lentils, 6 cups of vegetable broth, about 340 g of sliced smoked sausage, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir everything together.
6. 6Increase the heat to medium-high and bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes, or until the lentils are tender and have softened. Stir occasionally to prevent sticking.
7. 7Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice just before serving.

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