Lentil soup

It is FREEZING here--so unusual. I had planned on grilling, but soup seemed like the only option!

Lentil Soup (this can adapted for vegetarians by omitting the sausage and using vegetable stock --it is very flavorful!)

Ingredients:
1/2 pound lentils (green or brown)
2 cups boiling water
1 tablespoon olive oil
1 large chopped onion
4 chicken sausages, cut into ½ inch pieces
3 carrots, peeled and diced
3 stalks celery, diced
1 teaspoon dried italian herbs
1 teaspoon salt
1 tablespoon sugar
2 tablespoons tomato paste
2 tablespoons red wine vinegar
6 cups chicken broth

Put lentils in a bowl and pour boiling water on top. Let sit for 15 minutes, drain and set aside.

Heat oil in a soup pot over medium heat. Add onion, sausage, carrots and celery and sauté for 15 minutes. Add herbs, salt, sugar, paste and vinegar-- stir to coat vegetabless. Add broth and lentils; bring to a boil. Reduce heat, and simmer for 1 hour or more, stirring occasionally. Soup will get thicker the longer it simmers and will get thicker if refrigerated and reheated the next day.

We had this with ciabatta rolls, and a simple green salad. Perfect for a cold night!