A question about a recipe: Lentil and Sausage Soup for a Cold Winter's Night

It’s 2019 and I’m just finding this recipe. I have some ready made green lentils (fromTJs) my first time trying lentils. That being said I will not have any of the cooking water. I think I’ll just watch how thick the soup will be and if necessary add chicken stock. Seem reasonable or is there some reason to use the lentil water? I’ll be using French chicken sausage with garlic and sherry made by our local butchers. But I also have an idea to use either field roast Italian “sausage” or another veggie sausage. Thanks for the recipe. PS There’s only my husband and myself so...will this freeze?

I can't speak for AntoniaJames, but I can say that I've made this soup a few times, and each time I've used a different sausage -- it's very adaptable. I would recommend using your favorite type (herbs and garlic help, as she specifies).