Lentil Soup with Smoked Sausage

This hearty soup, with its lentils and sausage, seems made for savory. For a special version, use imported Vertes du Puy lentils, which have a rich, earthy flavor. A firm whole-grain bread would be ideal alongside.

2 tablespoons cooking oil

2 ribs celery, chopped

1 large onion, chopped

1 carrot, chopped

1 pound lentils (about 2 ⅓ cups)

1 ½ cups drained canned diced tomatoes (one 15-ounce can)

2 ½ quarts water, more if needed

4 teaspoons dried summer savory, or ¼ cup chopped fresh savory

1 bay leaf

1 ¾ teaspoons salt

¼ teaspoon fresh-ground black pepper

½ pound kielbasa or other smoked sausage

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

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