Lenticchie con Salsiccia (Umbrian Lentil and Sausage Stew)
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Ingredients
- 400 g italian-style pork sausages
- 20 ml olive oil
- 100 g onion, finely chopped
- 100 g carrots, diced
- 100 g celery stalks, diced
- 2 garlic cloves
- 200 g dried brown lentils
- 400 g tinned chopped tomatoes
- 600 ml chicken stock
- 1 fresh rosemary sprigs
Nutrition (per serving)
- Calories
- 571 kcal
- Protein
- 29.9 g
- Carbohydrate
- 37.5 g
- of which sugars
- 8.4 g
- Fat
- 30.7 g
- of which saturates
- 9.9 g
- Fibre
- 8.5 g
- Salt
- 3.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan over a medium-high heat and fry the sausages for 8 minutes, turning, until browned all over, then lift out and slice thickly.
- 2
Add the onion, carrots and celery to the pan and cook for 8 minutes until softened, then add the garlic and cook for 1 minute.
- 3
Stir in the lentils, chopped tomatoes, chicken stock and rosemary. Bring to the boil, then simmer for 20 minutes.
- 4
Return the sliced sausages to the pan and simmer for a further 5 minutes until the lentils are tender and the sausages are cooked through with no pink remaining.
- 5
Remove the rosemary sprig and season to taste before serving.
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