- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The inspiration for chef Tom Fundaro's garlicky lentil soup is the traditional cotechino pork sausage from the Italian region of Emilia-Romagna, where it's cooked slowly until moist and almost sticky, then served over creamy lentils. Fundaro's recipe skews pan-European, with French lentils, Manchego cheese and any really good garlic sausage.
Ingredient:
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3/4 pound garlic sausage, cut into 1-inch cubes
- 3 large carrots, cut into 1/2-inch dice
- 3 garlic cloves, minced
- 1 large onion, coarsely chopped
- 1 medium fennel bulb, cut into 1/2-inch dice
- 1 bay leaf
- 1 cup dry white wine
- 3 cups French green lentils (1 pound plus 5 ounces)
- 2 quarts chicken broth
- 1 quart water
- 1 teaspoon chopped rosemary
- Salt and freshly ground pepper
- 2 1/2 ounces Manchego cheese, shredded (3/4 cup)
