ZUPPA DI LENTICCHIE CON SALSICCIA DI CINGHIALE E PATATE Recipe

Prepare the Ingredients

Rinse the lentils under cold water and set aside. Peel and dice the potatoes, carrot, celery, onion, and garlic.

Cook the Sausages

In a large pot, heat olive oil over medium heat. Add the wild boar sausages and cook until browned, about 5-7 minutes. Remove the sausages and slice them into bite-sized pieces. Set aside.

Sauté the Vegetables

In the same pot, add the onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the garlic and cook for an additional minute.

Combine Ingredients

Add the lentils, diced potatoes, vegetable broth, bay leaves, salt, and black pepper to the pot. Stir well to combine.

Simmer the Soup

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-35 minutes, or until the lentils and potatoes are tender.

Add the Sausages

In the last 10 minutes of cooking, add the sliced sausages back into the pot. Stir to combine and heat through.

Serve

Remove bay leaves and stir in fresh parsley before serving. Enjoy your rustic lentil soup!