Sausages and lentils are a combination made in heaven. This is a one-pot hearty stew to share with friends and family. You can make ahead and freeze it if you prefer.
prep time 15 min cook time 35-45 min
ingredients for 6
- 2-3 tbsp extra virgin olive oil
- 500g good quality pork sausages
- 125g cubed pancetta or bacon
- 1 yellow pepper, diced
- 2 carrots, cut into rounds
- 1 large onion, chopped
- 2-3 garlic cloves, chopped
- 2 sprigs fresh rosemary, picked
- 400g lentils
- 750ml hot chicken or vegetable stock (or water)
- 1 (200g) can crushed tomatoes
- small bunch of flatleaf parsley, chopped
- salt and pepper to taste
- peperoncino flakes/seeds (optional)
1. Heat 1 tbsp olive oil in a large casserole or pan. Add pancetta and sausages and sizzle for 10 minutes, turning the sausages a few times until nicely browned. Scoop the sausages onto a plate.
2. Add the remaining oil and stir in the onions, carrots, pepper and garlic and sauté for a few minutes until the onions start to soften. Add also the peperoncino at this time if using.
3. Return sausages to the pan and add lentils, stock, tomatoes and picked rosemary. Bring to a boil, then cover the pan and let simmer for 30 min or until the lentils are tender and most of the liquid has been absorbed. Check the cooking time for your lentils as it varies a lot depending on the type of lentils you use.
4. Leave covered for 5 minutes before seasoning with salt and freshly ground black pepper.
5. Scatter over the parsley and serve from the pan.
BUON APPETITO!