1 pound spicy Italian sausage, out of casing and crumbled
1 onion, chopped
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 cup finely chopped red pepper
1 bay leaf
1/2 tsp sugar
4 tbsp tomato paste
2 minced garlic cloves
1 cup green lentils, rinsed and drained
2 tsp sea salt
1/4 tsp pepper
1 tsp fennel seeds, crushed to a powder
2 tsp Italian seasoning
1/2 tsp paprika
1 tsp dried thyme
8 cups chicken stock
fresh parsley for garnish
- In a pan, cook sausage, breaking it up, until browned.
- Add the onion, celery, carrot, red pepper, bay leaf and sugar. Cook for about 5 minutes.
- Add tomato paste, garlic and spices, lentils, salt and pepper. Stir.
- Add stock and bring to boil. Reduce heat, cover and simmer for 25-30 minutes, until lentils are tender. Garnish with parsley. Enjoy!