French Lentil Soup with Sausage

Ingredients
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 1 celery rib, finely chopped
• 1 1/4 cups lentils (preferably French green)
• 3 cups water or chicken stock, unsalted
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 2 Marczyk French sausages
• 1 tablespoon balsamic vinegar, or to taste

Directions
Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes. Add carrots and celery and cook, stirring, until softened, about 5 minutes. Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.
While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes. Add sausage to soup and stir in vinegar.

Wine Pairing: Baronnie de Montgaillard ($9.99) Available at Marczyk Fine Wines

From: Gourmet Magazine 2001
Recipe Roundup February 2012