Tavolino Della Notte’s sausage and lentil soup

Adapted from Chef Bruno Silva

6 ounces bulk Italian fennel sausage

1 carrot, diced

2 stalks celery, diced

1 medium onion, diced

4 cups green lentils, pre-soaked

4 cloves garlic, minced

2 quarts natural chicken stock

1 teaspoon dried parsley

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

1 teaspoon garlic powder

Crispy fried onions, homemade or store-bought, for garnish

Freshly grated Pecorino Romano cheese, for garnish

Chopped parsley, for garnish

Salt and black pepper, to taste

1. Using a large sauce pan over medium heat, sauté sausage, breaking up into pieces until cooked through. Drain all but 2 tablespoons grease. Add carrots, celery and onions. Sauté until tender and onions are translucent.

2. Add lentils and chicken stock and bring to boil over medium high heat, reduce heat to low and simmer for 90 minutes, stirring occasionally. Season with salt and pepper, to taste

3. To serve, ladle soup into bowls and top with crispy onions, Pecorino Romano and parsley.

Makes about 1 gallon

Nutrition information per 1 cup

serving: 165 calories, 13% calories from fat, 2g fat, 1g saturated fat, 8mg cholesterol, 21g carbohydrates, 3g total sugar, 0g added sugar, 12g protein, 374mg sodium, 4g fiber