📝 Instructions
= Recipe
1. In a large heavy pot or Dutch oven, heat 3 tbsp extra-virgin olive oil over medium. Cut 1 lb large Italian sausages (sweet or hot) into 1-inch segments and add to the pot. Sear and brown on all sides, 3-4 minutes. Transfer sausages to a dish, leaving the oil and brown bits behind.
2. Add 2 garlic cloves (thinly sliced), 2 carrots (peeled, 1/4-inch dice), 2 celery stalks (1/4-inch dice), and 1 small yellow onion (1/4-inch dice) to the pot. Cook 5 minutes until vegetables soften and onion is translucent; add salt to taste.
3. Stir in 1 tbsp tomato paste until vegetables are coated. Add 3 cups vegetable stock, 15 oz can tomato purée, 2 cups dried brown lentils (rinsed), the sausages, and 2 dried bay leaves. Bring to a boil, then reduce to a simmer. Cover and simmer gently 45-50 minutes, stirring occasionally, until lentils are tender and the dish is thick.
4. Discard bay leaves. Season with salt and black pepper. Garnish each serving with 0.5 cup finely grated Pecorino Romano.
