1 lb. lentils, dried
1 tbsp. butter
1 lb. smoked sausage, cut in 1/2 in. thick
2/3 c. carrots, thinly sliced
1/2 c. onion, chopped
1/2 c. celery, chopped
2 cans chicken broth
1 clove garlic
1/4 tsp. salt
1/2 tsp. pepper

Sort and rinse lentils; place in Dutch oven. Cover with water two inches above lentils; soak 2 hours. Drain. Melt butter in a Dutch oven over med. heat; add sausage and sauté 3 to 5 minutes. Add carrots, onion and celery; sauté 6 minutes or until tender. Stir in lentils, broth and next three ingredients. Bring to a boil; cover, reduce heat and simmer 45 minutes or until lentils are tender, stirring often. Process 1 3/4 cups lentil mixture in a blender until smooth, stopping to scrap down sides. Return puree to soup. To garnish, add fresh parsley to top. May also serve over rice.

Yield: 16 servings.