Italian sausages with lentils

 
Serves 4
  • - flat-leaf parsley, to serve
  • - 100ml red wine
  • - 8 Italian sausages
  • - 3 large cloves garlic, bruised
  • - 500g Puy or red lentils
  • - 125g pancetta
  • - 1 onion, finely chopped
  • - 2-3 tbsp extra virgin olive oil, plus extra for frying the sausages

How to prepare:

Put the oil into a lidded saucepan, place over a medium heat and add the chopped onion and pancetta. Sprinkle with salt and cook over a low to medium heat for about 5 minutes, or until soft.

Add the lentils, stir well and cover generously with cold water. (If using our Cirio lentils which come in a light tomato sauce, add them at this point without using water, but do not worry about cooking the lentils as they are already cooked.) Bring to the boil then cover and simmer gently for 30 minutes until cooked and most, if not all, of the liquid has been absorbed.

When the lentils are nearly ready, put a heavy-based frying pan on the hob, cover with a film of oil and add the garlic. Cook for a few minutes then add the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - pour in the wine and 50ml water and leave it to bubble up. Cover the pan with a lid or tin foil and leave to cook for about 15 minutes.

Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong. Remove the lentils to a shallow bowl or dish then cover with the sausages and their garlicky wine gravy. Sprinkle over some flat-leaf parsley to serve.

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