Lenticchie e salsiccia ( Italy)
COOK
Marco
Country
Italy
YIELDS
4 peolpe
TOTAL TIME
50mins
Ingredients
340g (2 cups) dry green lentils
4 sausages ( Italian mild )
1 medium brown onions
1 medium carrots
4 celery stalks
Fresh thyme and rosemary
28 oz tin chopped tomato
3 x vegetable stock cubes + 1 ltr water
200g (1 cups) polenta
Olive oil
Butter
Directions
Heat oven to 180C/350F
Rinse lentils and put in a large saucepan. Cover by 5cms (2in) unsalted water. Bring to boil and boil for 15 mins. Drain and rinse
While lentils are boiling, fry sausages with a splash of olive oil in a frying pan (separately for vegetarian sausages) until browned. Remove from the pan and place in ceramic dish and into the oven.
Chop onion, carrot, and celery. Add to the frying pan used for the sausages with another splash of olive oil.
Season with salt and pepper. Add chopped fresh thyme and rosemary.
After 10 minutes, add tin tomato, stock and drained lentils. Bring to the boil and reduce the sauce for 30 minutes.
Meanwhile, after the sauce has been reducing for 10 minutes, start the polenta. Boil 1 litres (5 cups) water and salt to taste. When simmering, add the polenta in a steady, slow stream (to avoid lumps) while stirring the water with a wooden spoon. Reduce heat to low and stir regularly to prevent the polenta sticking to the saucepan. Take care as the mixture is hot and lava-like!
After 20 minutes the polenta will be ready. Just stir in a large knob of butter. The lentils should also be al dente and sauce reduced. Add the sauce to the sausages and serve at the table. Buon appetito and good luck for the new year!