1/2 lb. sweet Italian sausage
2 tbsp. oil
2 med. leeks
1 onion, finely chopped
1 carrot, finely chopped
1/2 c. canned Italian plum tomatoes with liquid
1 1/2 c. lentils
2 qts. chicken stock
Salt and pepper

Cook sausages, turning and pricking often until all fat is rendered. Add 1/4 cup cold water to hot pan and let sausages continue to cook, shaking pan often until liquid cooks away.

Meanwhile, trim and slice leeks lengthwise and wash well, then slice thinly. Heat oil in large pot and add leeks, onions, and carrot. Stir and cook until leeks and onions are translucent. Add tomatoes and lentils.

Pour in stock, salt, pepper and sausage that have been cooled and sliced diagonally. Bring to a boil; cover and simmer for 25 minutes or until lentils are tender.