This is my FAVORITE soup. No kidding. I just love the flavors, I'm not even sure I can pinpoint exactly what I like. I suspect that it has something to do with the addition of cumin. Not something I would normally guess to be in a french soup. I would typically think of rosemary or herbs de provence. Nonetheless it calls for cumin and it's just perfect. It is rich and filling and bursting with yummy flavors. AND, it's really good for you. It is chock full off veggies and lentils. Definitely use kielbasa if you make it. I'll tell you why. If you use regular sausage the fats (even if you cook the sausage separately) will slowly seep into the soup making it fattier and gelatinous over time. The kielbasa is precooked so you don't need to worry about that and the soup consistency remains the same with leftovers.

Enough said - try it, you will LOVE it.

LENTIL SAUSAGE SOUP RECIPE
(Ina Garten)

1 lb. French green lentils
1/4 c. olive oil, plus extra for serving
4 c. diced yellow onions (3 large)
4 c. chopped leeks, white and light green parts only (2 leeks)
1 tbl. minced garlic (2 large cloves)
1 tbl. kosher salt
1 1/2 tsp. freshly ground black pepper
1 tbl. minced fresh thyme leaves
1 tsp. ground cumin
3 c. medium diced celery (8 stalks)
3 c. medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 c. tomato paste
1 lb. kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick (I used turkey kielbasa here to lighten things up)2 tbl. dry red wine or red wine vinegar
Freshly grated Parmesan, for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.