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
Ingredients
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1 cup
brown lentils
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4 ounces
sopressata or other dry Italian sausage
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28 ounces
can of diced tomatos
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8 ounces
can tomato sauce
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1
small onion, diced
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2
cloves garlic, minced
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2 tablespoons
olive oil
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3 tablespoons
minced fresh basil
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1 teaspoon
dried oregano
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1/2 teaspoon
white pepper
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1/2 teaspoon
sea salt
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1 cup
ditalini or other small pasta
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parmesan cheese, grated, for serving
Directions
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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.
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Rinse and pick over lentils and add to pot.
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Slice sausage about 1/4 inch thick and then cut each slice into eight pie-shaped wedges. Toss into pot.
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Add herbs and spices, reduce heat to medium low, and cover. Simmer until lentils are almost done, adding more water during cooking if needed.
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When lentils are not quite done, add ditalini to pot and increase heat, again adding more water if necessary.
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Top with grated parmegiano and, if desired, a drizzle of olive oil.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!
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