3 T olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 celery rib, finely chopped
1 1/4 C lentils (preferably French green)
6 C water
1 1/2 t salt
1/4 t black pepper
4 4 oz Tender Bison Smoked Country Sausage
1 T balsamic vinegar, or to taste
1 - Heat 2 tablespoons oil in a 4-quart heavy pot over moderately
high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes.
2 - Add carrots and celery and cook, stirring, until softened,
about 5 minutes.
3 - 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.
4 - 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.
5 - Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces.
6 - Add bison sausage to soup and stir in vinegar.