- 1 pound lentils
- 1 pound sweet and thin Italian sausage
- 1 large onion
- 2 stalks of celery
- 2 large carrots
- 2 cloves of garlic
- salt and pepper
- extra virgin olive oil
Dice the carrots and the celery. Chop the garlic and the onion into small pieces. Cut sausage into 1 inch pieces.
In a medium pot, heat the olive oil with the garlic and onions until barely golden. Add the carrots, celery and sausage.
Salt and pepper to taste. Add the lentils and cover with water until the water is 1 inch above the lentils.
Cover the pot and let all cook for 1 hour and 15 minutes.
At end add the parsley.
Serve by adding a dash of extra virgin olive oil.
Serves 4 / Recipe from www.cookingwithnonna.com