1 garlic clove minced

To finish the soup:

1 teaspoon finely chopped fresh thyme leaves or 1/3 teaspoon dried

2 teaspoons balsamic vinegar

1 teaspoon salt

1/4 teaspoon finely ground black pepper

1 pound precooked smoked turkey kielbasa sausage, cut into 1/2-inch slices, optional

1. In a large soup pot over medium heat, heat the oil; add the onion, and saute for about 3 minutes. Add the carrot and celery, and continue sauteing for about 5 minutes or until slightly softened. Add the garlic, and saute another minute or until nicely coated.

2. Add the lentils, stock, tomatoes, bay leaf and parsley. Bring to a simmer, reduce the heat to medium-low, and cook for about 30 minutes or until the lentils are tender, stirring occasionally. Remove the bay leaf.

3. Meanwhile make the gremolata: Combine the parsley, lemon zest and minced garlic together in a small bowl and set aside.

4. Process the soup in the pot with a hand blender or in a food processor, pulsing until the soup is partially pureed but still has plenty of texture.

5. Add the thyme, vinegar, salt, pepper and sliced sausages, and stir; simmer for to 7 minutes more or until the sausage is very hot. Taste for seasoning.

6. To serve, ladle into soup bowls and garnish with the gremolata

Advance preparation: The soup can be prepared up to three days ahead through Step 5 and refrigerated. Cover gremolata and refrigerate. This soup also freezes well. Be sure to adjust the seasonings, and add fresh herbs when you reheat the frozen soup.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)