Lenticchie di Montagna in Umido con Salsiccia (Mountain Lentils Braised with Sausage)
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Ingredients
- 8 italian-style pork sausages
- 250 g green lentils
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, finely chopped
- 2 garlic cloves
- 200 g chopped tomatoes
- 500 ml chicken or vegetable stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 757 kcal
- Protein
- 41.2 g
- Carbohydrate
- 43.8 g
- of which sugars
- 8.4 g
- Fat
- 45 g
- of which saturates
- 15.1 g
- Fibre
- 8.9 g
- Salt
- 4.05 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 pan and brown the sausages all over for 6-8 minutes, then lift out and set aside.
- 2
Add the onion, carrots and celery to the pan and cook for 8 minutes until softened, then stir in the garlic for 1 minute.
- 3
Tip in the lentils, chopped tomatoes and stock, and nestle the sausages back into the pan.
- 4
Bring to a simmer, cover and cook gently for 25 minutes, stirring occasionally, until the lentils are tender and the sausages are cooked through with no pink inside.
- 5
Season with black pepper and serve the sausages on top of the lentils with crusty bread.
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