Sausage and Lentil Soup
2 tablespoons olive oil
7 ounces dry lentils
1 small onion, chopped
3/4 cup green cabbage, finely shredded
1 clove garlic, crushed
1 pound smoked sausages, diced
16-ounce can diced tomatoes
2 cubes vegetable bouillon
4 cups water
1 bay leaf
1 teaspoon of thyme leaves
1/2 teaspoon cayenne pepper
Salt and pepper to taste
In a large saucepan, heat oil. Stir in lentils, onion, cabbage, and garlic, cooking until tender. Stir in sausage and tomatoes. Crumble vegetable cubes over mixture and pour in water. Stir in bay leaf, thyme, and cayenne pepper. Bring to a boil, cover, and simmer until lentils are tender, about 30 minutes. Season the soup with salt and pepper.