We French people have a passion for lentils. From the simple saucisses-lentilles to the more elaborate Petit salé aux lentilles, we know what to make from those humble items ; a tasty and hearty stew that takes you away from Paris and right back to Auvergne or Lyon, with recipes that go far back, originating from the Gallic era.

This time though, I wanted to go for an Italian version of these stews, to check out a more tomato-ey style. It did not disappoint ! I’d say it is a lighter take on the French versions, but I found it just as comforting. Plus, this might be the only stew I know that takes less than an hour to make. You can do it on a weeknight, and have your house smelling like you spent the whole day in the kitchen.

Stewed lentils and sausage – Recipe

Ingredients – Advice & key points

For once, there’s not much to say about the ingredients, that are all easy to find !

• Sausages : Try to find large sausages from the butcher’s. Ideally, they should be Italian sausages, but your local ones will work too.
• Lentils : You want to go for the green or brown kind here. I used Puy Lentils, which I definitely recommend for any lentil dish as they hold their shape extremely well -they won’t turn to mush into your stew.

Cooking your stew

• Make sure to brown your sausages in your Dutch oven (or regular pot), as it significantly increases the stew’s flavour.

Now come and cook !

Print Recipe

Stewed lentils and sausage (Italian-style)

Author: Multicarbs Cooking Method: Simmering Cuisine: European cuisine, Italian cuisine Courses: Main dish, Soup Recipe Keys: Sans maïs Sans œufs Sans soja

Difficulty: Beginner Prep Time 10 min Cook Time 45 min Total Time 55 mins

Servings: 5

Best Season: Suitable throughout the year

Description

A 50-mn, tasty and healthy stew ; what's not to love ? Cut up some veggies, then cook your sausages ; add your lentils and vegetables, and you're basically done ! 

Ingredients

Servings

• 5 large sausages (ideally Italian)
• 400 grams lentils (green or brown)
• 1 large onion (minced)
• 1 small red bell pepper (minced)
• 2 large celery stalks (minced)
• 2 garlic cloves (minced)
• 1 small red pepper (optional, minced)
• 0,20 liters wine
• 400 grams canned diced tomatoes
• 1 liter chicken stock (or another stock)
• 4 tablespoons olive oil
• black pepper (to taste)
• ¹⁄₂ teaspoon dried oregano
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1 handful chopped parsley
• ¹⁄₄ bunch of parsley sprigs (without leaves)

Instructions

1. Prep your ingredients

    Mince your onions, bell pepper, celery ; this will be your soffritto.

   Mince separetely your garlic and your peperoncino if using.  

   For your soffritto, you should try to have equal parts of onions to bell pepper to celery. This will depend on the size of your veggies !

2. Let's cook !

   Add your olive oil to your pan.

   Bring it to medium-high heat, then brown your sausages on both sides, around 10 minutes. 

   Add your soffritto, and sesaon with salt. Cook for 3 minutes.

   Add your garlic and peperoncino if using, as well as your tomato paste ; let it cook around 1 minute.

   Add in the lentils and pour in the red wine. Let it evaporate (2-3 minutes).

   Add your canned diced tomatoes, your broth. your seasonings and your parsley bunch, tied with kitchen wire. Stir, then cover to bring to a boil again. Reduce the heat to low ; the stew must be simmering. 

   Let it simmer, uncovered, for 20mn. 

   Add your sausages for the last 10 minutes, placing those so that they're fully submerged (or almost) under the lentils. Remove the parsley bunch. 

   Serve, sprinkling if so desired with fresh parsley leaves on top.

   Et voilà !! You're done ! 

Keywords: home made, stew, lentils, sausage, comforting