Salsiccia e Lenticchie in Umido (Italian Sausage and Lentil Stew)

• 2 tbsp Extra virgin olive oil
• 500 g Italian pork sausage
• 1 medium Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 3 cloves Garlic
• 2 sprigs Fresh rosemary
• 2 pieces Bay leaves
• 600 g Tomato, ripe
• 250 g Dried green lentils
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 900 ml Water

1. Heat the olive oil in a Dutch oven over medium-high heat. Add the sausages and brown well all over for 6 to 8 minutes, then transfer to a plate.
2. Reduce the heat to medium. Add the onion, carrots and celery with a pinch of the salt and cook, stirring, until softened and lightly golden, about 8 minutes.
3. Stir in the garlic and cook for 1 minute until fragrant. Add the rosemary and bay leaves and cook for 30 seconds to release their aroma.
4. Add the tomatoes and use the spoon to break them up. Simmer for 5 minutes until the tomatoes look saucy and slightly reduced.
5. Stir in the lentils, remaining salt, black pepper and water. Return the sausages (and any juices) to the pot, bring to a gentle simmer, then cover and cook on low for 30 minutes.
6. Uncover and simmer for 5 to 10 minutes until the lentils are tender and the sauce is thick enough to coat them; add a splash more water if it tightens too much. Taste and adjust with a little more salt and pepper if needed, then remove the rosemary sprigs and bay leaves before serving.

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