Lentil And Sausage Soup

	1 Cup Dried Lentils (Brown Or Green)		1 Tablespoon Olive Oil
	1 Onion, Diced		2 Cloves Of Garlic, Minced
	2 Carrots, Diced		2 Celery Stalks, Diced
	8 Ounces Sausage (Such As Italian Sausage Or Chorizo), Sliced		4 Cups Chicken Or Vegetable Broth
	1 Can (14 Ounces) Diced Tomatoes		1 Teaspoon Dried Thyme
	1 Teaspoon Cumin Seeds		Salt To Taste
	Black Pepper To Taste		1 Bay Leaf
	1 Teaspoon Corriander Powder		Fresh Parsley, Chopped (For Garnish, Optional)

	Step: 1 Rinse The Lentils Under Cold Water And Remove Debris Or Stones. Set Them Aside.
	Step: 2 Add The Sliced Sausage To The Pot And Cook For Another 5 Minutes, Stirring Occasionally, Until The Sausage Is Browned.
	Step: 3 Heat The Olive Oil In A Large Pot Or Dutch Oven Over Medium Heat. Add The Diced Onion, Minced Garlic, Carrots, And Celery. Sauté For About 5 Minutes Until The Vegetables Begin To Soften.
	Step: 4 Add The Diced Tomatoes (Including Their Juice), And Stir Everything Together.
	Step: 5 Pour In The Chicken Or Vegetable Broth, Dried Thyme, Cumin Seeds, Corriander Powder, And Bay Leaf, And Stir Everything Together.
	Step: 6 Add The Rinsed Lentils To The Pot. Bring The Soup To A Boil, Then Reduce The Heat To Low And Cover The Pot With A Lid.
	Step: 7 Simmer The Soup For About 30-40 Minutes Or Until The Lentils Are Tender But Still Hold Their Shape. Stir Occasionally To Prevent Sticking. Taste The Soup And Season With Salt And Pepper According To Your Preference.
	Step: 8 Ladle The Lentil And Sausage Soup Into Bowls. Garnish With Fresh Parsley If Desired.