Lentil Soup

My grandmother, Lucy Tocci Piermarini, taught me how to make lentil soup.  For vegetarians, it is the greatest comfort food.  (If making the vegetarian version, substitute water for chicken stock and use vegetarian sweet sausage.)  You must soak the lentils overnight so allow time for that.  

Ingredients:

1 lb. of lentil beans (soaked overnight in a large bowl of cold water with two tsps. of baking soda)

1 yellow onion, diced

2 stalks of celery diced (get the kind with celery leaves)

2 carrots, chopped

1 tbl. of butter

1 tbl. of extra virgin olive oil

tomato paste

1 lb. of Italian sweet sausage

64 ounces of either water or chicken stock

In a large stockpan, saute onions, celery and carrots until onions are translucent.  (This is a battuto in Italian.)  Put the battuto in a slow cooker.  Pour in liquid. Add can of tomato paste (I use Cento).  Add three cloves of crushed garlic.  Add one bay leaf.  Add sweet sausage.  Slow cook for a minimum of four hours.  Serve with a crusty bread....delicious!