INGREDIENTS
- Dried lentils 250 gr
- Tomato purée 250 gr ( you may use also OUR TOMATO SAUCE)
- Sausage 450gr
- White wine 50gr ( you may skip it)
- Water 500 gr
- Celery 1 rib
- Carrots 2
- Onions 1/2
- Rosemary 2 sprigs
- Sage 4 leaves
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil 30gr
To make the lentils and sauces first prepare the sauté by finely chopping the carrot, celery and onion. Heat the oil in a thick-bottomed pan, preferably cast iron. Pour in the chopped sauté mixture and let it wilt over a gentle heat for 10 minutes or until we’ll stewed. Meanwhile rinse the lentils under running water and then let them drain in a colander. Meanwhile take the sausages out of the casting, pressing on one side to release the meat so that the sausages remain whole. Mince the sage and the rosemary until fine and aromatic. When the sauté is well stewed pour in the sausages and season with the chopped herbs, let them brown over medium heat for 3-4 minutes, then deglazed with the white wine.
Te the wine evaporate and then add the well drained lentils as well. Pour in the tomato sauce and water, stir to mix the ingredients well cover with the lid and cook everything for 40 minutes over low heat. After this time has elapsed, remove the lid, season with salt and pepper and continue cooking for another 40 minutes without the lid. When cooked, garnish with a few sprigs of fresh rosemary and serve lentils and sausages hot.
You can story it in the fridge for a couple of days or freeze it after cooking if you have used fresh ingredients.
Buon Appetito
PastaFrescaTeam