Buca Di Beppo Lentil Soup - cooking recipe

Ingredients

3 quarts veal stock or 3 quarts beef stock
1 lb dried lentils, rinsed
1 large carrot, finely diced
1 yellow onion, finely diced
1/2 cup celery, finely diced
1 lb Italian sausage, cooked and coarsley chopped
1 cup ripe tomatoes
3 tablespoons chopped fresh sage
salt
pepper
extra virgin olive oil

Preparation

Bring the stock to a boil.
Add lentils, carrot, onion,celery,sausage and sage.
Turn heat down to med and cook for about 1 hour or until the soup thickens.
Stir in tomatoes salt and pepper to taste.
Serve soup in individual bowls with a little extra virgin olive oil.