A heart-warming soup, with autumnal flavors, genuine ingredients and country taste.
Today I want to suggest you a recipe for your dinner: lentils and sausage soup!
- 350 grams of lentils (1 ¾ cups)
- 200 grams of fresh pork sausage (7 oz)
- 3 leaves of sage
- extra virgin olive oil to taste
- 1 tsp of tomato paste or 1 cup of tomato puree
- 1 carrot
- half a celery rib
- 1 onion
- salt and pepper to taste
Rinse the lentils well, place them in a large saucepan, cover with water, add the sage leaves, cover and cook for about 20 minutes over medium heat, stirring occasionally.
Chop the onion, carrot and celery and sauté with a little olive oil in a large saucepan for about 5 minutes.
Add the chopped sausage, mix well and let it cook for about 5 minutes.
Add the tomato puree, season with salt and pepper and cook for another ten minutes.
Add the lentil previously cooked with water and sage.
Add 1 glass of warm water and cook for another 15 minutes.
Finish with a drizzle of raw olive oil, serve and … Bon Appetite!
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