3/4 pound smoked sausage 1/3 cup oil 1/3 cup flour 4 stalks celery -- chopped fine 3 cloves garlic -- minced 2 onions -- diced 2 large carrots -- chopped fine 2 quarts chicken broth 1 3/4 cups dried lentils 1 tablespoon Worcestershire sauce 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper 1. In a 5 to 7 quart pan, over medium heat, cook sausage, stirring, until brown. Spoon from pan; reserve. Add oil to drippings in pan to make 1/3 cup fat. Add flour; stir until mixture is red brown, about 10 minutes. 2. Add celery, garlic, onion, and carrots; cook, stirring, until vegetables begin to soften, about 3 minutes. Add reserved sausage, chicken broth, lentils, Worcestershire sauce, pepper, and cayenne. Bring to boiling over high heat; reduce to simmer, cover and cook until lentils are soft when pressed, about 40 minutes.
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