Lentil Soup with Sausage

Rinse lentils and drain. Peel and rinse celery, potatoes, carrot and onion, cut into small cubes.

Bring vegetable stock to a boil. Add diced vegetables, drained lentils and bay leaf and simmer, covered, for about 30 minutes on low heat. Stir occasionally and add more broth if needed. 

Melt butter in a small saucepan, add flour and cook until light brown. Add cooking broth from the soup to make roux (be careful, might splash). Add roux to soup. Add sausage and simmer for 10-15 minutes more or until soup thickens. Stir occasionally. Add more broth if needed. Just before serving, cut sausage into small pieces.