...

Italian Sausages and Lentils

Classic country-style comfort food. Italian Sausages and Lentils is a recipe as old as the mountains of Italy. Simple, earthy flavours take the stage in this super comforting one-pot dish.

It’s still chilly here in the Italian mountains. The stone walls of the house cool right down overnight, which means the morning is spent stoking the fire to keep us warm. It’s the perfect opportunity for some classic Italian cooking, and what could be better than a big, heartwarming dish of Italian Sausages and Lentils?

What’s this dish all about?

This sausage and lentil recipe is classic country-style cooking. Coarse pork sausages are browned in olive oil and butter, then added to deliciously earthy lentils and herbs for a warming, comforting meal.

What’s so special about lentils and sausages?

It’s an Italian tradition that lentils or lenticche bring good fortune, so much so that variations on this dish are eaten all across the country on New Year’s Eve to bring luck for the new year. This tradition has been going on since Roman times, so it is very much a part of the Italian culture!

It’s important to use good sausages!

For a dish like this, it is important to use the thickest, coarsely ground sausages you can find. The flavour of the sausages is important to the whole dish, so bready breakfast sausages are a no-go.

Low and slow is the way to go.

I love dishes like this! Italian Sausages and Lentils can cheerfully putter away on the stove for an hour or more if you like, filling the house with a delicious aroma. As long as you keep an eye on the water level, it’ll be fine. If you’re in a hurry, you can cheat and use a tin of pre-cooked lentils, but it is better from scratch (and easier on the wallet too).

Make it in advance and batch-prep for the week.

Recipes like this were made for meal-prepping before meal-prepping was even a thing! Make up a big batch on the weekend and portion it up for meals during the week. Bonus: It freezes beautifully.

Looking for more heartwarming stews and casseroles?

How about a Classic Chicken Stew, a Rabbit Casserole or some truly delicious Osso Buco?

Italian Lentils and Sausages

FREQUENTLY ASKED QUESTIONS

What sort of lentils should I use to make this dish?

I use small green lentils as they retain a bit of a bite when they’ve been cooked. Put lentils are also delicious.

Can I double or triple the recipe to feed more people?

Sure! Just cook the sausages in batches and be prepared to use a big pot for all those lentils.

How do I know when the lentils are done?

Lentils vary depending on age and provenance. Small green lentils need around 30-40 minutes to soften, but it’s best to keep tasting as you go along for the best results.


Italian Sausages and Lentils
Italian Sausages and Lentils
Italian Sausages and Lentils

Italian Sausages and Lentils

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Classic country-style comfort food. Italian Sausages and Lentils is a recipe as old as the mountains of Italy. Simple, earthy flavours take the stage in this super comforting one-pot dish.

Ingredients

  • 1 Tbsp butter
  • 1 Tbsp neutral oil (e.g. sunflower)
  • 6-8 coarsely ground pork sausages
  • 1 large carrot, diced
  • 2 stems celery, sliced
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 100g bacon, diced
  • 1 Tbsp fresh thyme leaves or 1 tsp dried
  • 1 stem fresh rosemary, leaves diced
  • 1 bay leaf
  • ½ tsp fennel seeds
  • 200g green lentils
  • 250ml white wine
  • ½ chicken or vegetable stock cube
  • 1 Tbsp balsamic vinegar
  • small bunch of parsley, chopped

Instructions

  1. BROWN THE SAUSAGES: Melt the butter together with the oil in a large, heavy-based frying pan. Cook the sausages gently for 5 minutes until browned on all sides. Remove from the pan and set aside.
  2. SAUTÉ THE VEGETABLES: Add the carrot, celery, onion and garlic to the pan. Cook, stirring occasionally for 5 minutes until the vegetables have begun to soften. Add the bacon, thyme, rosemary, bay leaf, fennel seeds and lentils to the pan and stir to combine.
  3. ADD THE LIQUIDS: Pour the wine and 750ml water into the pan, crumble in the stock cube and stir well. Bring to the boil, then turn the heat down and simmer for 30-40 minutes until the lentils are tender.
  4. ADD THE SAUSAGES: When the lentils are tender, thickly slice the sausages and add to the pan. Add the balsamic vinegar, stir well to combine and simmer for a further 5 minutes. Taste and season with salt and black pepper.
  5. SERVE: Sprinkle over the parsley and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 446Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 72mgSodium: 928mgCarbohydrates: 19gFiber: 5gSugar: 5gProtein: 23g

Nutrition information is calculated automatically and isn’t always accurate.


More ITALIAN REcipes:

Mushroom Ragu with Creamy Polenta

Mushroom Ragu with Creamy Polenta

It is mushroom season here in Italy and the hills are full of keen funghi hunters seeking out this seasonal treasure. In Emilia-Romagna, we often serve Mushroom Ragu with Creamy Polenta. The mushrooms are simmered into a simple ragu and…

Roasted Butternut Squash Risotto

Roasted Butternut Squash Risotto

Autumn has definitely arrived here in Munich, with chill winds and drizzly rain keeping everyone inside. The perfect weather for a warm and delicious Roasted Butternut Squash Risotto! To me, a risotto like this is one of the ultimate comfort…

Speck and Artichoke Risotto

Speck and Artichoke Risotto

The Italians definitely know what they are about when it comes to comfort food and a big plate of deliciously creamy risotto is always welcome at any time of year. My recipe for Speck and Artichoke Risotto or risotto con…

Chicken Parmigiana (Chicken Parmesan)

Chicken Parmigiana (Chicken Parmesan)

It’s Friday! Time to relax and unwind after the work week and get stuck into celebrating the weekend. I’m still enjoying the European summer, but it won’t be long until I’m sitting in the sunny courtyard of a favourite Sydney…

Beef Cannelloni

Beef Cannelloni

Whenever I’ve woken up on the wrong side of the bed, there is only one way of cheering me up: Italian comfort food. Yep, I’m talking beef ragu, lots of carbs, cheese, tomatoes and plenty of red wine to wash…

Tomato Burrata Caprese Salad

Tomato Burrata Caprese Salad

One of the great joys of the hottest weeks of summer is the enormous influx of ripe and juicy tomatoes that flood the markets. This is especially true here in Italy, where tomatoes are practically a second religion! I actively…

Iced Coffee Panna Cotta

Iced Coffee Panna Cotta

When the weather is hot and sticky, there is nothing quite like a cool and creamy dessert to cool you down. When I have dinner guests in the summer I like to serve them one of my favourite desserts, Iced…

Lasagna al Forno

Lasagna al Forno

An absolute classic of the Italian kitchen, Lasagne al Forno is one of the best-known and most popular pasta dishes in the world. Perfect for family dinners or prepping meals for the week, my classic lasagna recipe is foolproof and…

Ricotta Stuffed Zucchini Flowers

Ricotta Stuffed Zucchini Flowers

As the weather warms up and more and more fresh produce hits the market stands, I can spend many happy hours searching for ingredients. There is no food that attracts my eye quite as much as a tumbling display of…

Kiwi Granita

Kiwi Granita

Is there anything more refreshing on a hot day than an icy cold, frozen dessert? I love the heat of the summer weather, but I’m always looking for ways to cool off, and a light and refreshing Kiwi Granita ticks…

SHARE THIS RECIPE:
Jay Wadams
Jay Wadams

Jay Wadams is a cookbook author and food photographer. Jay is the author of two cookbooks: 'Tasty' (2017) and 'Simply Summer' (2019). Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

Articles: 280

2 Comments

Leave a Reply

Your email address will not be published.

Skip to Recipe