Country Lentil Soup

• 1 lb of lentils
• 3 quarts water
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped into coins
• 2 stalks of celery, chopped
• 1 lb sausage, casings removed
• 1 leek, chopped
• 1 tsp cumin
• 1/2 tsp ground clove
• 2 bay leaves
• Salt and freshly ground black pepper

Soak lentils in water overnight, then reserve the liquid for cooking.

Heat olive oil in a large stock pot over medium heat. Sauté onion, carrots, and celery until softened. Add sausage and cook through, breaking apart with a wooden spoon. Add leek, cumin, clove, and bay, cooking briefly to bloom spices. Add lentils and soaking liquid, then season to taste. Cook until lentils are soft, 60–90 minutes.