Lentils With Sopressata And Ditalini

1. 1

   Sweat onion and garlic in olive oil in a large, heavy saucepan until onion is limp and garlic smells garlicky. Add two cans of tomatos and two cups water and bring to a boil.

2. 2

   Rinse and pick over lentils and add to pot.

3. 3

   Slice sausage about 1/4 inch thick and then cut each slice into eight pie-shaped wedges. Toss into pot.

4. 4

   Add herbs and spices, reduce heat to medium low, and cover. Simmer until lentils are almost done, adding more water during cooking if needed.

5. 5

   When lentils are not quite done, add ditalini to pot and increase heat, again adding more water if necessary.

6. 6

   Top with grated parmegiano and, if desired, a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.