2-3 lg. cloves garlic, finely chopped
1/2 c. or less olive oil
2 c. or less diced Italian sausage (sweet or hot, or mixed), sauteed & fat removed
1 med. onion, cut in half
4 whole cloves, stuck into onion halves
3 c. chicken stock
3 c. water
2 c. lentils, picked over & rinsed (almost 1 lb.)
2 bay leaves (put in strainer or cheesecloth with rosemary)
1/2 tsp. ground rosemary (or 1 tsp. dried crushed, or fresh)
Tabasco sauce (few drops) to taste

In large, heavy saucepan, saute the garlic in the oil, over medium heat, for few minutes, careful not to let it brown. Add sausages, stock and water, onion halves, lentils, bay leaves and rosemary. Bring mixture to boil, then reduce heat, cover the pan and simmer the soup for 1-1 1/2 hours, or until lentils are tender. Season with salt, pepper and Tabasco to taste. Remove bay leaves and rosemary and serve with crusty sour dough bread.