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Heat oil in large soup pot or Dutch oven over medium heat.
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Add onion and cook 5 minutes or until tender.
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Remove casings from sausage and add to pan. Cook 8 minutes or until sausage is browned, stirring to crumble.
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Add celery, carrot, garlic and bay leaf and cook for 10 minutes or until onion is golden brown, stir frequently.
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Stir in mushrooms and cook 10 minutes or until liquid almost evaporates
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Stir in lentils, broth, brandy, salt and pepper
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Bring mixture to a boil, cover and reduce heat and simmer 1 hour or until lentils are tender.
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Discard bay leaf and ladle soup into individual bowls and sprinkle with parsley.