Lentil Soup with Polish Sausage

2 Tbsp olive oil 1 leek, halved lengthwise, rinsed and thinly sliced 1 carrot, peeled and thinly sliced 1 onion, finely chopped 3 garlic cloves 1 celery rib, thinly sliced 1 tsp ground cumin 4 whole cloves 2 quarts water 1 lb lentils 2 bay leaves Salt and freshly ground black pepper 1 pound Saag’s® Classics Polish Sausage, halved lengthwise, thinly sliced

In a large saucepan over medium-high heat, warm the oil. Add the vegetables; saute until softened, about 5 minutes. Stir in cumin and cloves; cook until fragrant, about 1 minute. Add the lentils, water, bay leaf, and salt and pepper. Bring to a simmer, cover partially, and cook until lentils are tender, 30 to 40 minutes. Add sausage; cook until heated through, about 5 minutes. Makes 6 to 8 servings.