This Italian Lentils and Sausage recipe has become one of my go-to winter warmers. It’s wholesome, super satisfying… and feels like a warm hug in a bowl. Perfect for these very fresh July nights here in Australia!
It’s a simple combo, lentils, sausage, veggies and herbs… but when it all simmers together, the flavour is next level. Comfort food that also happens to be nourishing and full of goodness. My kind of dinner!
I was introduced to this dish, Lenticchie e salsiccia, aka Lentils and Sausage, in Italy. I’ve eaten it every New Year’s Eve, right after midnight for the last 3 years.
Imagine this: you’ve just had a big Italian feast (as you do) on New Year’s Eve… wine flowing, dancing, cards, fireworks, all the fun. Then, after midnight, you sit down to a big bowl of lentils and sausage.
Haha, I mean… I always find it hilarious because by that point I’m already full up to here (well past the full line), but you still have to have the lentils… for the good luck!
It’s a tradition in Italy to eat lentils on New Year’s for luck, prosperity and abundance. The lentils represent little coins, you eat them and you invite abundance in (apparently). So of course, I ate big bowls, even when I was super full haha.
So for the past 3 years, we’ve been doing exactly that. Sometimes we’re half-asleep, sometimes there’s music still playing, but there’s always a pot of lentils and sausage on the stove and leftovers for days after.
I’ll be spending New Year’s in Australia this year. Not quite sure about serving lentils and sausage after midnight in the middle of summer… but hey, you never know! I do love the tradition.
If you make this recipe, share a pic with us!
Always merrymaking,
Emma (and Carla)
Ps. I know these food photos are terrible! I didn’t really create the recipe for the website… just for our dinner, so I had Damiano putting his hands in the photos making rude gestures, like a 38 year old going on 12 year old child.
Pps. Also, my sausages kind of just disintegrated into the lentils. I don’t think this is normal, but it was still yum! The sausages are very different in Italy, probably with fewer additives! They are very tasty!
Italian Lentils and Sausage
STUFF YOU NEED
- 450 g good-quality pork sausage
- 250 g dried lentils I used Lenticchie di Castelluccio di Norcia
- 400 g canned tomatoes crushed
- 2 stalks of celery
- 1 carrot
- 1 onion
- splash white wine
- 500 ml water
- 2 sprigs of rosemary or dried herbs
- olive oil
- salt and pepper
NOW WHAT
- Make your Soffritto magic. Start by chopping the carrot, celery and onion. Grab your large cooking pot (cast iron or stainless steel ) and heat up a generous glug of olive oil. Add your soffritto and let it gently soften over low-medium heat for about 10 minutes.
- While the veggies are cooking, rinse the lentils under cold running water and pop them in a colander to drain. Be sure to check for any stones (more info in the tip section!)
- Keep stirring the veggies every now and then, and because you're a mutitasker while they continue to cook, squeeze the sausage meat out of the casings and cut them into bite-sized pieces. Throw away the casings.
- Add the sausage meat and herbs to the pot, cook for a few minutes.
- Add the generous splash of wine, let it bubble away until the alcohol has evaporated. Notice how the strong smell of alcohol dissipates, that's when you know it's evaporated.
- Add the drained lentils, tomatoes, season with salt and pepper and water. Give it a gentle stir so all the goodness is combined.
- Pop the lid on and let it simmer over low heat for about 25 minutes. Check and stir, cook another 15-20 minutes or until the lentils are cooked to your liking.
- Add extra salt and pepper and a glug of olive oil to serve. Bon aappetite!