Lentil Soup with Sausages


Stir the oil and the garlic in a nonstick pot over medium-high heat for 1 minute.

Add the red pepper flakes, stir, and cook for about 1 minute until the garlic starts to brown.

Reduce the heat to medium and add the onion, celery, carrots, and brown sugar. Stir well and cook for 2 minutes.

Add the sausages and cook for 2 minutes, stirring well.

Pour in the wine, stir, and cook for 2 minutes.

Stir in the lentils and cook for 1 minute.

Add the beef stock and tomato sauce, Bring to a boil. Reduce heat and simmer for 20-30 minutes.

Serve in soup or, as I prefer, pasta bowls. Top each serving with a tablespoon of fresh ricotta and a pinch of ground pepper.


3 tablespoons extra light olive oil

5 cloves garlic, cut thickly

1/4 teaspoon red pepper flakes

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

1/2 cup finely chopped onion

1/2 teaspoon C&H Golden Brown Sugar

1 pound cooked sweet Italian sausages, cut into 1/4” dice

1/2 cup white wine

1 cup dry lentils

2 cups beef stock

1 cup tomato sauce

1 cup ricotta

1 tablespoon ground black pepper (optional)