Salsiccia e Lenticchie (Italian Sausage with Lentils)
Why this recipe works
- Flavour built from the base: Browning the sausages first creates savoury depth before the onion, garlic, rosemary and tomatoes form the cooking liquid.
- One-pot simplicity: The sausages and lentils cook together, so the lentils absorb the seasoned juices while keeping the method straightforward.
- Hearty but balanced: Earthy lentils, rich pork sausage and a light tomato base make the dish filling without feeling heavy.
Get the most out of this recipe
Texture tips
- Keep the lentils distinct: Maintain a gentle simmer rather than a hard boil so the lentils cook evenly without collapsing into the sauce.
- For a thicker finish: Let the pot stand briefly off the heat before serving; the lentils will continue to absorb some of the liquid.
Ingredient notes
- Choose sturdy lentils: Green lentils are well suited here because they hold their shape during simmering and give the dish a satisfying bite.
- Rosemary options: Fresh rosemary gives a cleaner, more aromatic flavour, while dried rosemary works if rubbed between your fingers before adding.
- Using passata: Passata creates a smoother, more sauce-like base than chopped tomatoes, but the dish will have less rustic texture.
Make-ahead tips
- Good for the next day: The lentils continue to take on flavour as they rest, making leftovers especially satisfying.
- Reheat gently: Warm in a saucepan with a splash of water, stirring occasionally, until piping hot throughout.
- Freezer-friendly: Cool completely before freezing, then defrost overnight in the fridge before reheating gently.
Common mistakes
- Boiling too hard: A rapid boil can split the lentils and make the sauce muddy; keep the heat low enough for a steady simmer.
- Letting the pot dry out: If the lentils are not tender and the sauce has thickened too much, add a little more water and continue simmering.
Equipment you'll need
Ingredients
Instructions
- Heat the olive oil in a large casserole over medium-high heat. Add the sausages and brown well all over, 6 to 8 minutes. Transfer to a plate.
- Reduce the heat to medium and add the onion with a pinch of the salt. Cook, stirring, until softened and lightly golden, about 6 minutes. Add the garlic and cook for 1 minute until fragrant.
- Stir in the rosemary, tomatoes, lentils, remaining salt, black pepper and the water. Return the sausages (and any juices) to the pot and bring to a gentle simmer. Cover and cook for 30 to 35 minutes, stirring once or twice, until the lentils are tender and the sausages are cooked through.
Recipe notes
Tips
- If the sauce looks a little thick before the lentils are tender, add a splash more water and keep simmering gently.
- For the best texture, keep the pot at a steady simmer rather than a rapid boil so the lentils cook evenly without breaking down.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the sausages are cooked until piping hot all the way through.
Substitutions
- Replace Fresh rosemary with 0.5 tsp dried rosemary, rubbed between your fingers before adding.
- Replace Canned chopped tomatoes with Tomato passata for a smoother sauce.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan with a splash of water until piping hot; the lentils will thicken as they stand. Freeze for up to 3 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: Italian
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