Italian Lentils with Sausage

Italian Lentils with SausageLentils are a staple in the Greek and Peruvian diet. Turns out lentils are popular in other cultures as well. This recipe was inspired by Jamie Oliver’s – “Jamie’s Italy”. I like the combination of lentils and sausage. The Greeks eat them as a soup. The Peruvians eat them chunkier with rice and fired eggs. This is a nice hearty alternative.

Italian Lentils with Sausage

2 cups of green lentils
2 cloves garlic
2 bay leaves
1 cups parsley, chopped
2 cups of tomato sauce
1 red onion diced
2 to 3 garlic cloves diced
1/4 tsp cinnamon
2 tbsp red wine vinegar
1/4 tsp hot chili peppers
1 package of sausage

1. Place lentils in a large stock pot with garlic, and bay leaves and boil for 40 minutes.

2. Meanwhile, saute onions and garlic until the brown.

3. Add the cinnamon, 1 tbsp red wine, salt, pepper and hot chili pepper flakes.

4. Gently, add tomato sauce, boil and bring to a simmer.

5. Place sausages in a large, oven-safe frying pan with some olive oil in a preheated oven at 450F. Roast for 15 minutes on each side.

6. When the lentils are done cooking, strain the liquid, remove bay leaves and garlic cloves. The garlic cloves will be soft. Use a small fork to mash them up. Put the lentils back into the pot, drizzle olive oil, 1 tbsp red wine vinegar, garlic and finely chopped parsley. Stir together.

7. To plate this dish, laddle a good helping of lentils in a shallow plate, spoon on a couple of spoonfuls of the tomato sauce and place sliced sausage on top.



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