French Lentil Soup With Garlic Sausage

Heat oil in a large pot (with a lid) over medium heat. When hot, add the carrots, onion and celery. Cook, stirring often, until the vegetables are just softened, about 5 minutes.

Add the garlic, sausage and thyme. Cook 1 minute more. Add the stock and bay leaves, then bring mixture to a simmer over high heat. Stir in the lentils, then reduce heat, cover and cook at a gentle simmer until tender, about 50 minutes.

Remove and discard the bay leaves. Remove the garlic pieces and transfer to food processor. Using a slotted spoon, strain 1/2 cup solids (vegetables and sausage) from the soup and puree them with garlic pieces in a food processor or combine them with garlic pieces in a small bowl and smash with the back of a fork.

Stir the pureed mixture into the pot; this will thicken the soup slightly. Taste the soup and season with salt, as needed.

To serve, ladle the soup into soup bowls and sprinkle with some parsley over each serving.