• 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.