Lentil and Sausage Soup (Zuppa di Lenticchie e Salsiccia)

• 2 tbsp Olive oil
• 250 g Italian pork sausage
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 2 cloves Garlic
• 160 g Dried green lentils
• 900 ml Chicken stock
• 2 pieces Bay leaves
• 10 g Fresh parsley
• 200 g Crusty white bread

1. Heat 1 tbsp of the olive oil in a large pot over medium-high heat. Add the sausage and cook for 6 to 8 minutes, breaking it up, until well browned. Transfer to a bowl, leaving the fat in the pot.
2. Reduce the heat to medium and add the onion, carrot and celery. Cook for 8 to 10 minutes, stirring, until softened and lightly golden. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the lentils and stir for 30 seconds to coat in the soffritto. Pour in the chicken stock and add the bay leaves, then bring to a gentle simmer. Return the sausage (and any juices) to the pot.
4. Simmer gently for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the soup is thick and hearty. If it looks too thick, add a splash of water and keep simmering. Taste and adjust with a little more olive oil at the end if you like it richer.
5. Finely chop the parsley and stir most of it into the soup. Slice the crusty white bread and serve alongside. Finish each bowl with the remaining parsley and the final 1 tbsp olive oil drizzled over the top.

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