• 2 tablespoons canola oil
• 1 large onion (or 2 small), peeled and chopped into large cubes
• 1 medium/large potato, peeled and cut into large cubes
• 3 carrots, peeled and cut into round chunks
• 2 stalks celery, finely diced
• 2 cups water
• 1 cup brown or green lentils, rinsed
• 3 cups vegetable or beef broth
• 2 tablespoons apple cider vinegar (or white wine or balsamic, to taste)
• 1 tablespoon fresh chopped thyme (or 1 teaspoon dried)
• 2-3 German-style sausages (Bratwurst, etc.), cut into chunks
• salt and pepper, to taste
• 2 tablespoons fresh chopped parsley (or 2 teaspoons dried)
• Red Tabasco sauce, a few drops

In a large skillet over medium heat, sauté the onions in canola oil for a few minutes until soft. Add the potato, carrots, and celery and continue to sauté, adding more canola oil if necessary. Add the water and lentils and bring to a light boil. Simmer until the lentils start to absorb the water. Add the vegetable broth, vinegar, and thyme. Bring back to heat, then allow to simmer until the lentils are soft to taste, about 35 to 45 minutes (green lentils will take longer to cook). Add the sausage and bring to heat. Simmer an additional four to five minutes, or until the sausage is thoroughly cooked. Season with salt and pepper, to taste. Sprinkle with parsley. Serve with red Tabasco sauce and crusty bread. Also, this stew goes well with a dark beer or red wine.