French Lentil Soup with Sausage

Source: Gourmet, Oct. 2001 (from Epicurious)

Ingredients

• 3 Olive Oil
• 1 medium Onion, Finely Chopped
• 2 medium Carrots, Finely Chopped
• 1 Celery Rib, Finely Chopped
• 1¼ cups Lentils, preferably French (green)
• 6 cups Water
• 1½ teaspoons Salt
• ¼ teaspoon Black Pepper
• 4 ounces Smoked Sausage
• 1 Balsamic Vinegar, Or To Taste

Method

Heat 2 tbsp oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then saute 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 boiil, 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. Cool sausage slightly on a cutting board, then cut into ½-inch-thick pieces. Add sausage to soup and stir in vinegar.