Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Lentils

  2. 1 tablespoon 15ml Olive oil

  3. 1/4 lb 113g / 4oz Pancetta - diced

  4. 1 lb 454g / 16oz Onion - diced (large)

  5. 1 Carrot - peeled and diced

  6. 1 Celery rib - diced

  7. 1 lb 454g / 16oz Fresh Sausage - (see recipe)

  8. 1/2 cup 118ml Tomato And Basil Sauce - (see recipe)

  9. 1 Bay leaf Fine sea salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put the lentils in a bowl, add water to cover, and let soak for several hours or overnight. Drain. Place the lentils in a soup pot, add 2 quarts of water, and bring to a boil. Lower the heat and simmer, covered, for about 35 minutes, or until tender. Drain and set aside. In a skillet, heat the olive oil. Add the pancetta, onion, carrot, and celery, and cook until very soft, about 6 minutes. Remove to a dish. In the same skillet, cook the sausage, turning frequently, until nicely browned. Remove the sausage to paper towels to drain, then place in another dish and cover to keep warm. Discard the fat in skillet. Return the vegetables to the skillet, and add the tomato sauce, lentils, and bay leaf. Cook over low heat, covered, for 5 minutes. Season with salt, and remove from the heat. Cut the sausage into pieces. Pour the lentil mixture into the center of a serving platter, arrange the sausages around it, and serve immediately. This recipe yields 4 to 6 servings.


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