Salsicce e Lenticchie (Italian Sausages with Lentils)

• 2 tbsp Extra virgin olive oil
• 600 g Italian pork sausage
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 2 cloves Garlic
• 2 sprigs Fresh rosemary
• 200 g Canned chopped tomatoes
• 250 g Dried green lentils
• 900 ml Chicken stock
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Heat the olive oil in a Dutch oven over medium-high heat. Add the sausages and brown well all over, 6 to 8 minutes. Transfer to a plate.
2. Reduce the heat to medium. Dice the onion, carrot and celery, then add them to the pot with a pinch of the salt and cook until softened, 6 to 8 minutes, scraping up any browned bits. Crush in the garlic and cook for 30 seconds until fragrant.
3. Stir in the rosemary and tomatoes and cook for 2 minutes to thicken slightly. Add the lentils, chicken stock, remaining salt and the black pepper, then return the sausages (and any juices) to the pot. Bring to a gentle simmer.
4. Cover and simmer gently for 25 to 30 minutes, stirring once or twice, until the lentils are tender and the sausages are cooked through. If it looks dry, add a splash more stock; it should be saucy with plenty of lentil juices. Taste and adjust seasoning with a little more salt and pepper if needed.
5. Rest off the heat for 5 minutes so the lentils settle and the sauce thickens slightly. Serve hot, spooning plenty of the lentils and cooking liquid over each portion.

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