3pieceschicken apple sausagescooked and sliced (optional)
Instructions
In a stockpot, sauté leeks, garlic and celery in olive oil or butter until for a minute or two.
Add curry powder and sauté for another minute. Then, add lentils and enough chicken stock to cover by about an inch. Bring to boil, then turn down to a steady simmer.
Add remaining stock as the lentils soak it up. After about 15 minutes, add your sliced carrots, cumin, cayenne, lemon thyme, and salt and pepper to taste. Continue to simmer for about 30 more minutes until lentils are tender.
If desired, stir in the coconut milk and sausage, and heat through. Taste test for seasoning and serve it up with a nice crusty baguette.