Makes about 6 bowls

Heat 1 tbsp oil in a stock pot. Then sauté for about 5 minutes over medium-low heat:

1 large onion, diced

1 clove garlic, minced

2 carrots, peeled and diced

1 cup peeled, diced sweet potato

1 stalk celery, diced

1 cup diced cured (pre-cooked) smoked sausage (not fresh)


1 tsp dried thyme leaves

1 tsp dried savoury leaves (not ground)

1 tsp dried oregano leaves

Stir and add:

1 ½ cups rinsed split red lentils (not whole)

6-7 cups chicken stock

Cover and simmer gently for 30 minutes, stirring occasionally.

Before serving, stir in 2 tbsp lemon juice. Taste and adjust seasonings.