Lentil and Sausage Soup

So this recipe is in one of my cookbooks (BHG 14th Edition), and is one of the few I like exactly as is... with one slight "adjustment."

Ingredients:
28 oz chicken broth (reduced sodium)
1 1/2 cups water
1 cup brown lentils, rinsed and drained
1 cup sliced celery (2 stalks)
1 cup sliced carrot (2 medium)
1/2 cup chopped onion (1 medium)
1 tsp snipped fresh thyme or 1/2 tsp dried thyme, crushed
1/8 tsp cayenne pepper
2 cloves garlic, minced
6 oz cooked smoked sausage links, quartered lengthwise and sliced*

In a large saucepan combine broth, water, lentils, celery, carrot, onion, dried thyme (if using), cayenne pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 20 - 25 minutes or until vegetables and lentils are tender.** Stir in sausage and, if using, fresh thyme. Heat through.

We eat this with a yummy green salad with grapes (recipe still to come).

*Make sure to get a mild flavor of sausage; to bold an it will over power the remaining flavors.
**Try not to over cook. If you let it boil a little too long the soup will become a bit mushy.