Lentil Soup with Sausages

Mild red lentils in a tomato sauce with spicy Italian sausages and a dollop of ricotta provide a satisfying stew-like meal that pairs well with a crusty bakery loaf.

Lentil Soup with Sausages

clove Garlic Minced 
 Carrot Finely chopped 
rib Celery Finely chopped 
½   Onion, yellow Finely chopped 
½  tsp Sugar, brown  
lb Sausage, Italian (cooked) Diced 
½  cup Wine, white  
cup Lentils, red (dried)  
cup Broth, beef  
14.5-oz can Tomatoes, diced  
  Parsley, Italian (fresh) Chopped 
  Crushed red pepper flakes  
  Oil, olive  
  Pepper, black  

1 Sauté the garlic in a little oil over medium-high heat for 1 min. Add red pepper flakes and cook for 1 min more, until garlic begins to color. 

2 Add the onion, celery, carrot and sugar, and cook until beginning to soften, about 2 min. Stir in the sausages, and cook for 2 min more. 

3 Add the wine, and stir in the lentils. Cook for 1 min. 

4 Add the broth, tomatoes and 1 cup water. Bring to a boil then reduce the heat and simmer, covered, for 20-25 min. Season to taste. 

Serve with a tablespoon of ricotta, and garnish with chopped parsley. 

Yield: 4 servings 


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