1 1/2 c. dried lentils, washed and drained
2 cloves garlic, peeled and halves
1 sm. onion, peeled and halved
1 stalk celery, chopped
1 lb. very lean smoked sausage
1 med. carrot, chopped
4 c. beef broth
3 c. water
2 tbsp. tomato paste
1 1/2 tbsp. red wine vinegar
1 tsp. paprika
1/2 tsp. freshly ground black pepper
1 sm. bay leaf
Pinch thyme
Salt to taste

In large, heavy soup pot or kettle, combine lentils, garlic, onion, celery, carrot and sausage. Stir in beef broth, water, tomato paste, vinegar, paprika, pepper, bay leaf and thyme. Simmer, covered, about one hour, until lentils are soft. Remove sausage and set aside. Puree soup in blender or food processor until smooth. Return soup to pot; slice sausage in 1/4 inch diagonal slices and add to soup. Season to taste with salt and serve very hot. Makes 6 servings.