Lynn's Crawfish Lentil Soup

 

2 Tbs Vegetable oil 
2 Stalks celery, chopped 
1 Large onion, chopped 
1 Carrot, chopped 
1 Lb. Lentils (about 2 1/3 cups) 
1 1/2 Cups drained canned diced tomatoes (one 15-ounce can) 
2 1/2 Quarts water, more if needed 
4 tsp Dried summer savory, or 1/4 cup chopped fresh savory 
1 Bay leaf 
1 3/4 tsp Salt 
1/4 tsp Pepper 
1/2 Lb. Texas Cajun Crawfish Sausage 
Cooking Instructions:

In a large pot, heat the oil over moderate heat.  Add the celery, onion,and carrot and cook, stirring occasionally, until the onion is translucent, 5 to 10 minutes. 

Add the lentils; tomatoes; water; dried savory, if using; bay leaf; salt; and pepper.  Bring to a simmer. Reduce the heat and cook, partially covered, until the lentils are tender, about 40 minutes. 

Meanwhile, heat a large nonstick frying pan over moderately high heat.   Add the sausage and cook, turning, until browned, about 3 minutes in all.   Remove.  When the sausage is cool enough to handle, cut it crosswise into 1/4-inch-thick slices. 

Stir the sausage and fresh savory, if using, into the soup and simmer it for 5 minutes longer.  Remove the bay leaf.  If the soup is too thick for your taste, thin it with additional water. 

Makes 4 servings.