Comfort food from Italy that is full of energy and simple to make. There's no need to soak the beans ahead of time. You can use mild or hot Italian sausage.
– 1 tablespoon olive oil– 5 links Italian sausage (mild or spicy)– 1 medium onion, chopped– 2 carrots, peeled and chopped– 4 stalks celery, chopped– 2 cloves garlic, minced– 2 cups lentils (brown or green lentils)– ¼ cup red wine– 1 15 ounce can diced tomatoe– 4 cups broth (vegetable or chicken broth)– 1 teaspoon dried oregano– 1 teaspoon kosher salt– ½ teaspoon black pepper– ½ cup chopped parsley
Ingredient
Direction
1
Cook olive oil in dutch oven or saucepan on medium. Add sausages and brown until browned, not cooked through. Remove sausages from pot and set aside.
2
For the pot, chop onion, carrot, celery, and garlic. Soften vegetables in 5 minutes. Simmer lentils and red wine for one minute.
3
Add tinned tomatoes, broth, oregano, and salt & pepper. Simmer after boiling. Press sausages into lentils. Cover lentils and simmer al dente for 30 minutes, stirring regularly.
4
Take the sausages out of the pot after they're done cooking. Put in the parsley. Put beans in a bowl and put a sausage link on top of them.
Leftovers of this meaty dish are delicious. Lentils don't mush quickly. You can blend chopped sausages with lentils.