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–+ servings
Italian Sausages and Lentils

Italian Sausages and Lentils

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
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.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Serves 4

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 large brown or yellow onion diced
  • 2 cloves garlic chopped
  • 100 g bacon, diced
  • 1 Tbsp fresh thyme leaves or 1 tsp dried
  • 1 stem fresh rosemary leaves diced
  • 1 bay leaf fresh if possible
  • 1 tsp fennel seeds
  • 200 g dried green lentils
  • 250 ml white wine
  • ½ chicken or vegetable stock cube see notes
  • 1 Tbsp red wine vinegar or balsamic vinegar
  • small bunch of parsley chopped

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • BROWN THE SAUSAGES: Melt the butter and the oil in a large, heavy-based pot or Dutch oven. Cook the sausages gently for 5-10 minutes until well browned on all sides. Remove from the pan and set aside.
  • 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.
  • ADD THE LIQUIDS: Pour the wine and 750ml (3 cups) 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.
  • ADD THE SAUSAGES: When the lentils are tender, thickly slice the sausages and add to the pan. Add the vinegar, stir well to combine and simmer for a further 5 minutes. Taste and season with salt and black pepper.
  • SERVE: Sprinkle over the parsley and serve immediately.

Notes

If you don't want to use stock cubes, replace the stock cube and water with an equal amount of liquid stock. I'd suggest a low-sodium variety and then adding salt to suit your taste buds when the meal has cooked.

Nutrition

Serving: 1g | Calories: 894kcal | Carbohydrates: 36g | Protein: 43g | Fat: 62g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1416mg | Potassium: 1164mg | Fiber: 17g | Sugar: 3g | Vitamin A: 4005IU | Vitamin C: 26mg | Calcium: 91mg | Iron: 7mg