Lentils with Sausage

3 tablespoons olive or vegetable oil

1 medium onion, finely chopped

2 to 3 medium carrots, finely chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

1/2 teaspoon ground mustard

1 1/4 cups lentils (preferably French green)

6 cups vegetable stock

1 1/2 teaspoons salt

1/4 teaspoon black  pepper

12 ounces chicken sausages, chopped

Heat 2 tablespoons oil in a heavy large pot over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until golden brown, about 6 minutes.  Add carrots and cook, stirring, until softened, about 5 minutes.  Add ground spices and stir until fragrant, about 1 minute.

Add lentils, stock, salt, and pepper, and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 40 minutes.  Add more stock or water as necessary if looking too dry.

While lentils are cooking, heat remaining tablespoon oil in  a skillet over moderately high heat until hot but not smoking, then brown sausage thoroughly, about 5 minutes.  Add sausage to lentils.

Serves 4.

From Gourmet, with some changes