From “The Glorious Soups and Stews of Italy,” by Domenica Marchetti, makes 4-6 servings.
Ingredients
1 3/4 cups brown lentils, rinsed and drained
3 cups water
2 cloves garlic, lightly crushed
1 rib celery, finely chopped except for a 1-inch piece
1 fresh bay leaf
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
6 fresh sweet Italian sausages, halved to make 12 pieces
1/4 cup chopped yellow onion
1 cup best-quality tomato sauce
2 cups beef broth
Freshly ground black pepper
Directions
Put the lentils in a heavy-bottomed saucepan and add the water, 1 of the garlic cloves, the 1-inch piece of celery, the bay leaf and the salt.
Bring the lentils to a boil over medium heat, reduce the heat to medium-low, cover partially and simmer for about 30 minutes, or until just slightly undercooked. Remove from the heat and set aside.
In a heavy-bottomed Dutch oven, heat the olive oil over medium heat. When the oil is hot, add sausages and cook, turning them as needed, for 10 to 15 minutes or until browned on all sides. Remove the sausages to a plate, leaving the fat in the pot.
Add the remaining garlic clove, the chopped celery, and the onion to the pot and saute the vegetables for 7 to 8 minutes or until they have softened and are pale gold but not browned. Pour in the tomato sauce, stir well and then pour into the broth, again stirring to combine thoroughly. Return the sausages to the pot and add the lentils. Season the stew with freshly ground black pepper. Reduce the heat to low and simmer, uncovered, for 30 minutes or until the lentils are completely tender.
Discard the bay leaf. Serve the stew in shallow bowls.
Wine ideas: Umbria may be better known for its light, white Orvieto than any red wines, but it’s worth searching out a Torgiano for this soup. A red very similar to chianti in its sangiovese-heavy blend, it has earthy cherry flavors kept lively with bright acidity. Lungarotti is the most famous producer; check out the affordable Rubesco for starters. Tara Q. Thomas
