Ingredients
1
tablespoon oil
2
medium carrots, sliced (1 cup)
2
medium stalks celery, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
1
garlic clove, minced
1
cup dried lentils, sorted, rinsed
1/2
lb. cooked smoked sausage, quartered lengthwise, sliced
1
(4.5-oz.) jar sliced mushrooms, drained
1/4
teaspoon dried thyme leaves
1/4
teaspoon pepper
1
cup water
2
(14-oz.) cans chicken broth
Preparation
Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently.
Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 to 40 minutes or until lentils and vegetables are tender.
