1 lb. lentils
1 onion, diced
2 potatoes, diced
1 clove garlic
Salt to taste
2 links sausage (sweet)
1 carrot, diced
1 stalk celery, diced
1 c. chicken stock

Cook lentils in enamel pot. When cooked al dente, drain out water. In pot, place lentils in one quart water, chicken stock, all other ingredients but sausage. Saute sausage after removing casing. Cook thoroughly. Add to lentil soup. Simmer slowly until cooked.