Categories: Beans, Soups, Vegetables, Meats 
      Yield: 6 servings 
  
    3/4 lb Smoked sausage 
    1/3 c  Alad oil 
    1/3 c  Flour 
      4    Stalks celery; chopped fine 
      3 cl Garlic; minced 
      2 md Onions; diced 
      2 lg Carrots; chopped fine 
      2 qt Chicken broth 
  1 3/4 c  Lentils 
      1 tb Worcestershire 
    1/4 ts Pepper 
    1/4 ts Cayenne 
  
  In a 5 to 7 quart pan, over medium heat, cook sausage, stirring, until 
  brow.  Spoon from pan; reserve.  Add oi to drippings in pan to make 1/3 cup 
  fat.  Add flour; stir until mixture is red brown, abouth 10 minutes. 
   
  Add celery, garlic, onion and crrots; cook, stirring until vegetables 
  begint o soften, about 3 minutes.  Add reserved sauseage, chicken broth 
  lentils, worcestershire, pepper and cayenne.  Bring to boiling over high 
  ehat; redue to simmer, cover and cook until lentils ar soft when pressed, 
  about 40 minutes. 
   
  Found by Fran McGee Source: Sunset Magazine; March 1987 Mrs. Anne Dobrinen, 
  Fresno California Mrs. Dobrinen, Fresno Calif