Lentils with Sopressata and Ditalini

By • December 27, 2010 0 Comments

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Lentils with Sopressata and Ditalini

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


Serves 6

  • 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
  1. 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.
  2. Rinse and pick over lentils and add to pot.
  3. Slice sausage about 1/4 inch thick and then cut each slice into eight pie-shaped wedges. Toss into pot.
  4. Add herbs and spices, reduce heat to medium low, and cover. Simmer until lentils are almost done, adding more water during cooking if needed.
  5. When lentils are not quite done, add ditalini to pot and increase heat, again adding more water if necessary.
  6. Top with grated parmegiano and, if desired, a drizzle of olive oil.

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