|Lentil Sausage Ragout
1 tablespoon olive oil
6 ounces hot Italian sausage, crumbled
2 medium carrots, diced fine
1 medium onion, diced fine
1 cup lentils
2 cups tomato sauce, homemade or jarred
1 tablespoon red wine vinegar
Salt and pepper to taste
Shaved Parmesan cheese, for garnish
Heat the olive oil up over medium-high heat in a medium sauce pan. Add the sausage, and cook until brown, about 5 minutes. Remove the sausage and reserve.
Add the carrots and onion to the pan, and cook, stirring often, until softened, about 10 minutes. Add the lentils, and 1 1/2 cups water. Bring to a boil and then reduce to a simmer. Simmer on low with the lid on for 15 to 20 minutes, until the water is absorbed and the lentils are tender.
Return the reserved sausage and add the tomato sauce, vinegar, and salt and pepper, and simmer for another 10 minutes. Serve over soft polenta, pasta, or alone, topped with a generous amount of Parmesan cheese.
- serves 4 to 6 - Joy Manning, Philadelphia Magazine