The mild flavoured sausage brings another dimension to this already flavourful dish that can be enjoyed as a side dish but also as a salad for lunch.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Here you can find more of my Recipes with Lentils.
Lentils with Sausage
Servings: 6 People
Ingredients
- 500 g Large Lentils
- 150 g Sausage , from pork meat with leeks, quartered lengthwise and chopped
- 2 tbsp Sweet Paprika , not smoked
- 2 Large Carrots , finely diced
- 1 cup Cherry Tomatoes , halved
- 1 Yellow Onion , quartered and sliced
- 2 Cloves Garlic , finely chopped
- 3 Small Courgettes , halved and sliced
- 4 Fresh Onions , thinly sliced
- ⅓ cup Fresh Parsley , roughly chopped
- 1 cup White Wine
- 60 ml EVOO , Extra Virgin Olive Oil
- 1 ½ tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Add the lentils into a medium/large pot, top up with water making sure they are fully submerged and for the level of the water to be 4 cm above them. Bring to a boil and simmer with the lid on for about 25’ until soft but al-dente as well. Actual time depends on the lentils. Remove from the heat and drain while keeping a cup from their water.
- In the meantime, take a large frying pan and place on medium heat. Pour the oil and allow to heat up for a minute or so. Add the sausage, carrots, onions and garlic and sauté for about 6’ and until they soften.
- Add to the pan the courgettes, cherry tomatoes along with the paprika and sauté for 2’. Pour the wine, bring to a boil and simmer for 10’ to create a nice sauce.
- Bring to the pan the lentils with some of their reserved water, and season with the salt and pepper and at low heat covered to allow for the flavours to come together for about 5’. Remove from the heat, add the parsley and mix.
