Lentil Soup I

1 lb Lentils

1 lg Carrot, cut bite sized

1/4 c Onion, chopped

1 1/2 c Crushed tomatoes

8 c Water

1 ea Stalk celery, cut bite size

2 ea Garlic cloves, minced

1/2 t Marjoram

2 ea Links Italian sausage

Rinse lentils, place in soup kettle, cover with 8 cups of water. Let come to a boil. Cut sausage in pieces and add to lentils, cook slowly for 45 minutes. In separate pan, saute garlic, onion, celery, and carrot in olive oil; add salt, pepper, chopped tomatoes and marjoram. Cook for about 20 minutes and add to lentils. Simmer together for 10 minutes longer, until lentils and vegetables are tender.