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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. Add sausage to soup and stir in vinegar. | 6. Original poster's notes: You may substitue Chicken broth for water! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
carrot	2		chopped	50.02	11.6876	1.1346	0.2928
celery rib	1		chopped	-	-	-	-
lentil	1 1/4	1/4		102.025	21.3097	8.624	0.5294
water	6	cups		0.0	0.0	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
sausage	4	ounces	smoked	392.35699999999997	0.7371	16.1592	35.5276
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.