Stewed Lentils with Sausage

cooking.nytimes.com

Joan Haiden

3 tablespoons extra-virgin olive oil

1 pound large (sweet or hot) Italian sausages

2 garlic cloves, thinly sliced

2 medium carrots, peeled and cut into ¼-inch dice

2 celery stalks, cut into ¼-inch dice

1 small yellow onion, cut into ¼-inch dice

1 tablespoon tomato paste

Kosher salt and black pepper

3 cups vegetable stock

1 (15-ounce) can tomato purée

2 cups dried brown lentils (about 14 ounces), rinsed and picked over (see Tip)

2 dried bay leaves

½ cup finely grated Pecorino Romano cheese, for garnish

Directions at cooking.nytimes.com

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