Giving French lentils a go

My favorite bargain grocery store has an amazing bulk-food selection, and I love buying all kinds of herbs, rice, beans and other goodies for next to nothing. Imagine my delight when, during a recent visit, I stumbled upon French lentils for little over a dollar a pound. I’ve encountered a couple recipes involving French lentils in the past but never seemed to find them in the store. These guys seem smaller than regular lentils, but also seemed to hold their shape better when cooked.

French Lentils with Smoky Sausage
1 teaspoon olive oil
1 white onion, chopped
1 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 14-ounce can diced tomatoes
1 14-ounce smoked sausage, diced
1 ¼ cups French lentils
4 cups low-sodium chicken broth
1 teaspoon Creole seasoning

Heat oil in soup pot over moderately high heat. Add onions and garlic and sauté for a couple minutes before adding carrots and celery and sautéing for about five more minutes. Stir in sausage, tomatoes, lentils, Creole seasoning and broth and bring to a boil. Drop down to medium heat and let pot simmer until lentils are tender, about 30 minutes, and serve in bowls.