Salsicce con Lenticchie (Sausages with Lentils). Serves 4
6 -8 good quality sausages
1 tablespoon olive oil
1 onion, diced
1 stick celery, diced
1 carrot, diced, optional
50g pancetta – optional, cut into pieces
2 garlic cloves
1 bay leaf
1 teaspoon oregano
½ – 1 teaspoon chilli flakes
1 tin chopped tomatoes
175g dried lentils eg green or brown preferably soaked overnight and drained. Red lentils are fine too and don’t need soaking.
Approx. 250ml stock
Handful fresh spinach, optional
A little lemon zest to serve if desired
Method
In a large frying pan or cast iron casserole brown the sausages in the olive oil and then remove from the pan.
In the same oil gently fry the onion, celery, carrot, bacon and garlic for 5 – 10 minutes. Add in the bay leaf, oregano and chilli flakes then add in the tomatoes. Stir in the lentils and not quite all of the 250ml stock. Replace the sausages and bring to simmer. Cover and simmer, stirring occasionally, until the lentils are cooked though – of 30 – 40 mins depending on the type and age of the lentils. Add more stock if necessary.
When cooked season well, stir though the fresh spinach and a little lemon zest and serve.
(You can use precooked lentils – reduce the amount of stock as necessary and cook until the sausages are cooked though.
You can also cook in the oven in the casserole dish).