Lentil Soup with Sausages
Directions
- Stir the oil and the garlic in a nonstick pot over medium-high heat for 1 minute.
- Add the red pepper flakes, stir, and cook for about 1 minute until the garlic starts to brown.
- Reduce the heat to medium and add the onion, celery, carrots, and brown sugar. Stir well and cook for 2 minutes.
- Add the sausages and cook for 2 minutes, stirring well.
- Pour in the wine, stir, and cook for 2 minutes.
- Stir in the lentils and cook for 1 minute.
- Add the beef stock and tomato sauce, Bring to a boil. Reduce heat and simmer for 20-30 minutes.
- Serve in soup or, as I prefer, pasta bowls. Top each serving with a tablespoon of fresh ricotta and a pinch of ground pepper.
Ingredients:
- 3 tablespoons extra light olive oil
- 5 cloves garlic, cut thickly
- 1/4 teaspoon red pepper flakes
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1/2 teaspoon C&H Golden Brown Sugar
- 1 pound cooked sweet Italian sausages, cut into 1/4” dice
- 1/2 cup white wine
- 1 cup dry lentils
- 2 cups beef stock
- 1 cup tomato sauce
- 1 cup ricotta
- 1 tablespoon ground black pepper (optional)
Lentil Soup with Sausages
