Lentils and Sausage

This was a straightforward one but oh... so... good.

I started by sauteeing finely chopped onion, minced garlic, diced celery, and diced carrots in some olive oil until everything started to soften. I added green (French) lentils and some vegetable boullion, fresh thyme, bay leaf, and fresh savory and cooked until the lentils were about 3/4 done. Then I added some sliced saucisson Vaudoise and let it simmer until everything was done.

I suspected that the addition of savory was going to lead to something nice and I definitely was not disappointed.

As a side I made sauteed cauliflower. And we had a green salad. All veggies (except garlic) were from the biokiste.