French Lentil Soup with Sausage

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)
6 cups water
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 ounces smoked sausage, like kielbasa
1 tablespoon balsamic vinegar, or to taste

Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat
until hot but not smoking, then cook 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. Cool sausage slightly on a cutting
board, then cut into 1/2-inch-thick pieces. Add sausage to soup and stir in
vinegar.

Jenn B aka Mom2Sam and Tiny

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