Lunch: 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.

Ingredients

2 tbsp. Cooking oil
2 ribs celery
1 large onion
1 carrot
1 lb. lentils (about 2 1/3 cups)
1 1/2 c. drained canned diced tomatoes (one 15-ounce can)
2 1/2 qt. water
4 tsp. dried summer savory
1 bay leaf
1 3/4 tsp. salt
1/4 tsp. fresh-ground black pepper
1/2 lb. kielbasa or other smoked sausage

Instructions

In a large pot, heat the oil over moderate heat. Add the celery, onion, and carrot and cook, stirring occasionally, until the onion is translucent, 5 to 10 minutes.
Add the lentils, tomatoes, water, dried savory, if using, bay leaf, salt, and pepper. Bring to a simmer. Reduce the heat and cook, partially covered, until the lentils are tender, about 40 minutes.
Meanwhile, heat a large nonstick frying pan over moderately high heat. Add the sausage and cook, turning, until browned, about 3 minutes in all. Remove. When the sausage is cool enough to handle, cut it crosswise into 1/4-inch-thick slices.
Stir the sausage and fresh savory, if using, into the soup and simmer it for 5 minutes longer. Remove the bay leaf. If the soup is too thick for your taste, thin it with additional water.
Wine Recommendation: The inexpensive red wines called Côtes du Rhône-from a district of the same name in the south of France-tend to have earthy and spicy flavors that will nicely balance those of the lentils and sausages.