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Italian Lentils and Sausage

Prep Time15 minutes
Cook Time45 minutes
Servings: 1

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!

MERRYMAKER TIP

If you’ve never cooked lentils before, here’s a little tip: always check them before rinsing. I know it sounds a bit odd, but sometimes tiny stones or weird-looking bits sneak in. The easiest way to check (I find) is to spread them out on a chopping board and pick out anything that looks off. Then give them a good rinse under cold water, and you’re good to go! I learnt it the hard way, I served Damiano some stones with his lentils (haha oops)