Active Time
20 MIN
Total Time
1 HR 50 MIN
Yield
Serves : 6
© Ray Kachatorian

How to Make It

Step 1    

Heat the 1/4 cup of olive oil in a large saucepan. Add the sausage and cook over moderately low heat until it starts to brown, about 7 minutes. Add the carrots, garlic, onion, fennel and bay leaf and cook over moderate heat until softened, about 8 minutes. Add the wine and boil over moderately high heat until the pan is almost dry, about 5 minutes. Stir in the lentils, broth and water and bring to a boil. Simmer, stirring occasionally, until the lentils are tender, 1 hour. Discard the bay leaf.

Step 2    

Stir the rosemary into the soup and season with salt and pepper. Ladle into bowls. Sprinkle with cheese, then drizzle with olive oil and serve.

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