This is Stan’s favorite soup. One of the good things about lentils, in addition to being delicious, is that they’re so small they don’t have to be soaked like many dried legumes, a trait shared with split peas.

1 pound smoked sausage (I use the kind without sodium nitrite)
4 stalks of celery, chopped
2 cups carrots, chopped
1 large chopped Vidalia onion
1 chopped green pepper
2 or 3 tablespoons of olive oil
1 pound dried lentils, rinsed well and drained
Chicken stock as needed – about  a quart
Salt and pepper to taste

Heat the olive oil in a large pot until fragrant. Add the sliced smoked sausage and sauté on medium heat. Add all the chopped veggies, cover and simmer until the vegetables are wilted. Stir in the lintels and enough chicken stock to cover the mixture. Cover pot and simmer, stirring occasionally, until done Add more chicken stock as the lentils soak it up. Simmer about 45 minutes. Taste to make sure the lentils and veggies are done enough and adjust the seasoning as needed.