- ⅓ pound spicy Italian sausage
- 2 teaspoons olive oil, divided
- ½ onion, finely diced
- 1 celery rib, finely diced
- ½ pound green lentils
- The leaves from 4 stems of thyme
- 1 quart vegetable broth
Remove the sausage from the casing, and roll into tiny meatballs. Heat 1 teaspoon olive oil in a large stock pot over medium heat. Add the sausage balls, and cook just to char the outside—3 minutes.
Move the meatballs to one side of the pot, and add the vegetables and the remaining teaspoon olive oil to the other. Stir together, and sauté until the vegetables are soft—another 3 minutes. Season with salt and pepper.
Add the lentils, thyme, and vegetable broth. Bring to a boil over high heat, then cover, and reduce heat to low. Simmer until the lentils are tender—1 hour. Serve right away with extremely crusty bread.
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