Ingredients
- 4 stalks celery fine (chopped)
- 3 garlic (cloves minced)
- 2 onions (diced)
- 2 carrots fine (chopped)
- 1 3/4 lentils (dried)
- 1,900 ml chicken broth
- 190 gr smoked sausage
- 80 ml oil
- 40 gr flour
- 16 ml worcestershire sauce
- 1 gr pepper
- 1 gr cayenne pepper
1. In a 5 to 7 litre pan, over medium heat, cook sausage, stirring, until brown. Spoon from pan; reserve. Add oil to drippings in pan to make one third cup fat. Add flour; stir until mixture is red brown, about 10 minutes.
2. Add celery, garlic, onion, and carrots; cook, stirring, until vegetables begin to soften, about 3 minutes. Add reserved sausage, chicken broth, lentils, Worcestershire sauce, pepper, and cayenne. Bring to boiling over high heat; reduce to simmer, cover and cook until lentils are soft when pressed, about 40 minutes.
