lentils with veggie sausage

http://www.nytimes.com/2006/10/04/dining/044hrex.html
i substituted veggie sausage

2 tablespoons canola oil
1 large white onion, peeled
1 celery rib, sliced
2 garlic cloves, peeled; 1 finely chopped, 1 halved
2 pounds VEGGIE SAUSAGE
1 pound French green lentils, rinsed
5 sprigs fresh thyme, tied with kitchen string
1 teaspoon kosher salt, plus additional
½ teaspoon freshly ground black pepper, plus additional
Red wine vinegar, to taste
2 tablespoons chopped fresh parsley
Dijon mustard, for serving.


1. Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
2. Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
3. Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.
Yield: 6 servings.