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
|½||Onion, yellow||Finely chopped|
|1||lb||Sausage, Italian (cooked)||Diced|
|1||cup||Lentils, red (dried)|
|Parsley, Italian (fresh)||Chopped|
|Crushed red pepper flakes|
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