Buca Di Beppo Lentil Soup

• quarts veal stock or 3 quarts beef stock↗3 3
• lb dried lentils, rinsed↗1 1
• large carrot, finely diced↗1 1
• yellow onion, finely diced↗1 1
• cup celery, finely diced↗1⁄2 1/2
• lb Italian sausage, cooked and coarsley chopped↗1 1
• cup ripe tomatoes↗1 1
• tablespoons chopped fresh sage3 3
• salt↗
• pepper↗
• extra virgin olive oil↗

Step-by-step instructions

1. 1

   Bring the stock to a boil.

2. 2

   Add lentils, carrot, onion,celery,sausage and sage.

3. 3

   Turn heat down to med and cook for about 1 hour or until the soup thickens.

4. 4

   Stir in tomatoes salt and pepper to taste.

5. 5

   Serve soup in individual bowls with a little extra virgin olive oil.