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- Sausage and Lentil Soup
- (Zuppa di Salsiccia e
Lenticchie)
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- Ingredients:
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- 1 and 1/2 cups
lentils
1 and 1/4 lbs thick or thin sweet (mild) Italian sausages
without fennel seeds
3 ribs celery plus their leaves
1 medium-sized yellow onion
5 and 1/2 cups spring water
1/2 teaspoon sea salt
Black pepper
Directions:
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- Rinse the lentils and cull them for small
stones and debris.
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- Put them in a heavy 4-quart pot with a
tight-fitting lid.
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- Cut thick sausages into 1-inch lengths or
thin ones into 2-inch lengths, and put them in the pot.
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- Clean and thinly slice the celery, chop the
leaves, peel and finely chop the onion and add it all to the
pot.
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- Pour in the water and add the salt and a
few grindings of black pepper.
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- Stir all the ingredients
together, cover and bring to a boil over medium heat,
stirring occasionally.
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- Reduce the heat and cook at a lively simmer
for about 1 hour, stirring from time to time to prevent the
lentils from burning.
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- When the sausages and lentils are cooked
and the liquid has thickened, serve piping hot in bowls.
Serves 4.
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- That's it!
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