| 14 | 45 | 913 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 35 min | 4 |
| 2 tbsp | Butter, unsalted |
| 2 tbsp | Extra virgin olive oil |
| 1 large | White onion (diced) |
| 3 large | Carrots (shredded) |
| 2 large stalk(s) | Celery (finely diced, add celery leaves too) |
| 1/3 cup | Pancetta, lean (or prosciutto, or country ham) |
| 6 link | Italian pork sausage (uncased and sliced like coins) |
| 2 cup | Plum tomatoes (crushed) |
| 2 can (19oz) | Lentils, canned (rinsed, make sure can is bpa free) |
| 1 cube | Organic Beef Bouillon Cubes by Go Bio! (or organic chicken boullion) |
| 2 cup | Water, filtered |
| 3 tbsp | Parmigiano-Reggiano |
| 1/4 tsp | Himalayan sea salt |
| 1/4 tsp | Black pepper |
1. On the medium sauté setting, add the oil, butter and pancetta until melted.
2. Add onions, carrots and celery. Cook for 2-3 minutes, stirring until onions are translucent.
3. Add sausage and stir until it is thoroughly cooked through.
4. Add lentils, tomatoes, can of water, bouillon and bay leaves. Add a dash of salt and pepper to taste.
5. Close lid and cook on soup setting for 20 minutes (or if stovetop, simmer for 20 minutes with lid half on)
6. Serve with fresh grated Parmigiano-Reggiano cheese.
Enjoy!
Children love this dish. You can try adding pasta too!
| Meat | 1.5 |
| Meat Alternative | 1.8 |
| Vegetables | 5.6 |
