Lucanica con Lenticchie e Alloro (Basilicata Pork Sausage with Braised Lentils and Bay)
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Ingredients
- 8 italian-style pork sausages
- 250 g green lentils
- 2 carrots, diced
- 1 onion, finely chopped
- 2 bay leaves
- 500 ml chicken or vegetable stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 743 kcal
- Protein
- 40.5 g
- Carbohydrate
- 41.6 g
- of which sugars
- 6.6 g
- Fat
- 44.9 g
- of which saturates
- 15.1 g
- Fibre
- 8.1 g
- Salt
- 4.00 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 7-8 minutes, then set aside on a plate.
- 2
Add the onion and carrots to the pan and cook for 7 minutes until softened.
- 3
Stir in the lentils and bay leaves, pour over the stock and nestle the sausages back in.
- 4
Cover and simmer gently for 25 minutes, stirring occasionally, until the lentils are tender and the sausages are cooked through with no pink inside.
- 5
Remove the bay leaves, season with black pepper and serve the sausages on the lentils.
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