Lentil and Sausage Stew

I don't have a picture for this, but I thought I'd share this with you since I've made it twice in the past couple of weeks. So. Delicious. (adapted from Epicurious)

1 1/2 Cups Lentils (I used yellow)
1 1/4 Pounds Thick or Thin Sweet (mild) Italian Sausage (I removed casings and you can definitely use less if desired)
3 Ribs Celery Plus Leaves
3 Large Carrots
1 Medium-Sized Yellow Onion
4+Cloves Minced Garlic
1/2-1 Tablespoon Oregano
2 1/2 Cups Spring Water
3 Cups Broth (Chicken or Vegetable)
1/2 Teaspoon Sea Salt
Black Pepper

Rinse lentils and remove debris and put into large 4-quart pot with tight-fitting lid. Cut sausages into 1 inch lengths and place in pot (for thicker sausage). Clean and thinly slice celery and carrots, and finely chop onion and place in pot. One time I added shallots, red onion, and green onion as well and it turned out great.

Pour in water and broth, oregano, garlic, add salt, and a few grinds of black pepper. Stir, cover, and bring to a boil over medium heat, stirring occasionally.

Reduce heat and cook at a lively simmer for about 1 hour, stirring from time to time to prevent lentils from burning. When sausages and lentils are cooked and the liquid has thickened, serve hot!