In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables are softened.

Stir in the thyme and bay leaf, then add the vegetable broth and lentils. Bring to a boil.

Reduce the heat to low and simmer for about 30 minutes, or until the lentils are tender.

While the soup is simmering, grill or pan-fry the sausages until browned and cooked through.

Once the lentils are cooked, season the soup with salt and pepper to taste. Remove the bay leaf.

Slice the sausages and serve them on top of the lentil soup. Enjoy hot.