Reindeer Wurst in Lentil Soup

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1 tablespoon olive oil

1 pound reindeer sausage (kielbasa can be substituted)

1 large onion, diced

3 cloves garlic, lightly crushed with the side of a knife blade, then minced

3 large sprigs fresh thyme, leaves stripped from the stems

8 cups water

1 tablespoon balsamic vinegar

3 large carrots, peeled and diced

2 cups lentils, picked over to remove any stones or impurities and rinsed

Salt and freshly ground black pepper

1/8 cup extra-virgin olive oil