Lentils with Sopressata and Ditalini

Ingredients

• 1 cup brown lentils
• 4 ounces sopressata or other dry Italian sausage
• 28 ounces can of diced tomatos
• 8 ounces can tomato sauce
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 3 tablespoons minced fresh basil
• 1 teaspoon dried oregano
• 1/2 teaspoon white pepper
• 1/2 teaspoon sea salt
• 1 cup ditalini or other small pasta
• parmesan cheese, grated, for serving

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