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16 ounces lentils (brown)
3 Tablespoon garlic infused olive oil
1 1/4 pounds Sweet Italian Sausage -- casing removed, formed into 1/2 inch balls
1 med onion - diced
2 stalk celery -- diced
1 carrot -- peeled and grated
4 clove garlic -- minced
8 cup beef broth
1/2 teaspoon kosher salt
1/2 teaspoon fennel seed
crushed red pepper
black pepper
2 Tablespoons dry sherry (1 ounce)
Rinse and sort through the lentils. Heat the olive oil in a stockpot over medium heat. Add the sausage, vegetables, and garlic and cook until
vegetables are tender and meatballs are browned on all sides. Add the lentils broth and seasonings; btb rts (bring to boil, reduce to simmer) Cover
and simmer until lentils are tender and the soup thickens, about 1 to 1 1/2 hours. Add some hot water in very small amounts if the soup becomes to
thick. Ladle into bowls and drizzle with dry sherry.
Serves: 8
3 Tablespoon garlic infused olive oil
1 1/4 pounds Sweet Italian Sausage -- casing removed, formed into 1/2 inch balls
1 med onion - diced
2 stalk celery -- diced
1 carrot -- peeled and grated
4 clove garlic -- minced
8 cup beef broth
1/2 teaspoon kosher salt
1/2 teaspoon fennel seed
crushed red pepper
black pepper
2 Tablespoons dry sherry (1 ounce)
Rinse and sort through the lentils. Heat the olive oil in a stockpot over medium heat. Add the sausage, vegetables, and garlic and cook until
vegetables are tender and meatballs are browned on all sides. Add the lentils broth and seasonings; btb rts (bring to boil, reduce to simmer) Cover
and simmer until lentils are tender and the soup thickens, about 1 to 1 1/2 hours. Add some hot water in very small amounts if the soup becomes to
thick. Ladle into bowls and drizzle with dry sherry.
Serves: 8