Castelluccio Lentil and Sausage Soup

• 1 medium carrot, cut into 1-inch pieces
• 1 medium spanish onion, cut into 1-inch cubes
• 2 stalks celery, cut into 1-inch pieces
• 2 tablespoons Grapeseed oil
• 1 pound Italian sausage, casting removed
• 2 pounds Castelluccio lentils
• 2 springs fresh sage
• 8 cups water
• 2 tablespoons kosher salt, plus more to taste
• 2 teaspoons , plus more to taste
• extra virgin olive oil for garnish, optional

1. Place the carrots, onions and celery in the bowl of a food processor with the blade attachment.
2. Process until finely chopped, 2 to 3 minutes.
3. Place the grapeseed oil in a large 5-quart saucepan over medium heat.
4. Add the chopped vegetables and cook, stirring occasionally, until the onions are translucent, 2 to 3 minutes.
5. Add the sausage and cook, stirring constantly, until the meat is no longer pink, 3 to 4 minutes.
6. Add the lentils and sage and cook for 2 to 3 minutes more, stirring constantly, until the lentils are lightly toasted.
7. Add the water, raise the heat, and bring to a boil for 2 minutes.
8. Lower the heat to maintain a steady simmer and cook for 45 minutes to 1 hour, until the lentils are tender.
9. Add the salt and pepper and taste for seasoning, adding more if necessary.
10. Transfer the soup to bowls, garnish each portion with about 1/2 tablespoon extra virgin olive oil, if desired, and serve hot.

carrot, spanish onion, stalks celery, grapeseed oil, italian sausage, lentils, sage, water, kosher salt, extra virgin olive oil

Taken from www.foodrepublic.com/recipes/castelluccio-lentil-and-sausage-soup/ (may not work)