Vermont Sausage Lentil Soup

This recipe is SO simple, you can’t not make it. Here goes…

Brown a pound or two of VT sausages (I like Sweet Italian) in  heavy bottom dutch oven.

Add this stuff… (vegetables, onions, garlic, lentils) along with a big pinch of salt and cover with stock or water.

Cover, bring to a boil and simmer over medium low heat until lentils burst and thicken liquid.

Add liquid during simmering if necessary to keep ingredients just covered.

Adjust salt and finish with fresh herbs and a splash of good vinegar.

Serve with cheese to sprinkle on top (any kind really) and crusty bread with butter. Enjoy with the local hooligans.