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Author Notes: The first time I ever made this, it was going religiously by Lynne Rossetto Kasper's recipe from her regular Wednesday newsletters. I thought it was pretty bland. This time, I added a bit, here and there, and it was pretty decent -- the teenager thought it was wonderful. —Kayb
- 1 cup brown lentils
- 4 ounces sopressata or other dry Italian sausage
- 28 ounces can of diced tomatos
- 8 ounces can tomato sauce
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 tablespoons minced fresh basil
- 1 teaspoon dried oregano
- 1/2 teaspoon white pepper
- 1/2 teaspoon sea salt
- 1 cup ditalini or other small pasta
- parmesan cheese, grated, for serving
- Sweat onion and garlic in olive oil in a large, heavy saucepan until onion is limp and garlic smells garlicky. Add two cans of tomatos and two cups water and bring to a boil.
- Rinse and pick over lentils and add to pot.
- Slice sausage about 1/4 inch thick and then cut each slice into eight pie-shaped wedges. Toss into pot.
- Add herbs and spices, reduce heat to medium low, and cover. Simmer until lentils are almost done, adding more water during cooking if needed.
- When lentils are not quite done, add ditalini to pot and increase heat, again adding more water if necessary.
- Top with grated parmegiano and, if desired, a drizzle of olive oil.
- This recipe was entered in the contest for Your Best Lentils
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