• 1 tbsp. olive oil
  • 2 garlic cloves, peeled and minced
  • 1 leek, cleaned and chopped
  • 1/2 celeriac root, peeled and diced
  • 1½ tbsp. fresh thyme or 1-2 tsp. dried thyme
  • 2 cups dried french lentils, soaked overnight
  • 5-6 cups water
  • 2 bay leaves
  • 2-3 spinach & feta sausage links, diced (can use pork, turkey, etc.)
  • 2 carrots, diced
  • 1 tsp. sea salt

Saute garlic and leek 1-2 minutes. Add thyme, lentils (discard lentil soaking water), 5 cups fresh water, celeriac root and bay leaves.  Bring to a boil, cover and simmer on low heat for 30 minutes.  Add diced sausage, carrots, celery and sea salt.  Continue cooking 20-25 minutes, or until lentils soften. Season to taste.