Lentil Stew with Sausage and Rapini | RICARDO

Ingredients

• 1 lb (450 g) Italian sausage meat (from 4 to 5 sausages)
• 2 tbsp (30 ml) olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 bunch rapini, leaves, buds and stems separated, stems cut into rounds (see note)
• 2 tbsp (30 ml) tomato paste
• 1 ½ cups (375 ml) chicken broth
• 1 can (14 oz/398 ml) lentils, rinsed and drained
• 1 can (14 oz/398 ml) diced tomatoes
• 1 tsp dried oregano
• ¼ tsp red pepper flakes (optional)
• Parmesan shavings, to taste