Topping

3 medium cloves garlic, minced

1/2 cup dried breadcrumbs

1 tablespoon finely chopped parsley

2 tablespoons olive oil

1. Heat the oil in a 6-quart soup pot over medium heat. Add the onion and saute for about 3 minutes. Add the carrot and celery and continue sauteing for about 5 minutes, or until nicely softened.

2. Add the lentils, broth, tomatoes, squash and 2 tablespoons of parsley. Bring to a simmer, reduce the heat to medium-low, partially cover and cook for about 30 minutes or until the lentils are tender, stirring occasionally.

3. Pulse the lentils with a hand blender to partially puree, leaving plenty of whole lentils. (The consistency should be thick.) Add the optional sliced sausage, remaining parsley, thyme, vinegar, salt and pepper; simmer for 5 minutes more. Taste for seasoning.

4. For the topping combine the garlic, breadcrumbs and parsley in a small bowl and reserve.

5. Preheat the broiler. Spoon the lentils into a 9-by-13-inch ovenproof gratin dish. Sprinkle the topping evenly over the beans. Drizzle the olive oil evenly over the topping. Place under the broiler for 3 to 4 minutes or until the breadcrumbs are nicely browned. Watch carefully to avoid burning. Serve immediately.

Advance preparation: Can be prepared up to three days ahead through Step 3 and refrigerated. Reheat gently before continuing. This stew also freezes well. Be sure to adjust the seasonings and add fresh herbs when you reheat the frozen soup.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)