material:
3 tablespoons extra virgin olive oil
1 pound large (sweet or spicy) Italian sausage
2 cloves of garlic (thinly sliced)
2 medium carrots, peeled and cut into 1/4-inch dice
2 celery stalks, cut into 1/4-inch dice
1 small yellow onion, cut into 1/4-inch dice
1 tablespoon tomato paste
kosher salt and black pepper
3 cups vegetable stock
1 can (15 oz) tomato puree
2 cups (about 14 ounces) dried brown lentils, rinsed and picked (see tips)
2 dried bay leaves
1/2 cup finely grated Pecorino Romano cheese (for garnish)
direction:
How to make cocktail meatballs:
- Heat the oil in a large heavy pot or Dutch oven over medium heat. Cut the sausage into 1-inch segments and add to the pot. Let the sausage cook, stirring occasionally, until browned on all sides, 3 to 4 minutes. Transfer the sausage to a plate, leaving the oil and brown bits behind.
- Add the garlic, carrots, celery, and onion to the pot and cook, stirring occasionally, for 5 minutes, until the vegetables are soft and the onion is translucent. Add salt to taste.
- Add tomato paste and stir until vegetables are coated, then stir in vegetable stock, tomato puree, and lentils. Add sausage and bay leaves. Bring to a boil, then reduce heat to low.
- Cover the pot and simmer gently for 45-50 minutes, stirring occasionally to prevent the lentils from sticking to the bottom. The final dish should be chunky and the lentils should be a little chewy. Discard the bay leaves. Season with salt and pepper. Garnish each serving with cheese.