Sausage and Lentil Soup

1 large onion, finely diced
4 cloves garlic, finely diced
extra virgin olive oil
1 to 2 lbs. sausage
1 cup carrots, diced
1 cup celery, diced
16 oz. bag dry lentils
28 oz. can diced tomatoes


In a big soup pot, drizzle a couple of tablespoons of extra virgin olive oil and warm over medium high heat.
Saute onion and garlic lightly.
Crumble sausage into soup pot, unwrapping from skin if necessary.
Stir and brown thoroughly.

Add carrots and celery, sautee everything thoroughly.
Sprinkle lightly with salt and pepper, and any fresh herbs desired.
(Careful not to add too much salt as the sausage is already salty)

Rinse lentils and check carefully for bad lentils (black) or stones.
Add lentils to soup pot and stir thoroughly ensuring they are coated in oil from the mixture.
Continue to sautee for a couple more minutes.
I like to let the mixture sit over the high heat for 30 seconds, stir, then sit again so the lentils brown just a tiny bit.
Add diced tomatoes and two can fulls of water.
Stir thoroughly. Bring to a boil.

And then let simmer for a long time (at least an hour).
Be ready to add water or broth as the lentils absorb moisture so that the soup is the consistency you like.

Season with salt and pepper to taste.
Serve hot with fresh bread and maybe some shredded sharp cheddar cheese sprinkled over top.