Lentils and sausages
Recipe from Elena Faita
Ingredients
6 Portions
300g lentils (Viola biologic lentils, see products below)
50g pancetta or speck, diced
1 small onion chopped or 1/2 spanish onion
2 carrots diced
2 stalks celery diced
1/2 fennel diced
4 Italian sausages hot or mild (to your taste) without their casing
1 jar (660ml) of arrabiata sauce or tomato basil by Stefano
3 bay leaves
2 tablespoon olive oil
Method
Fry the vegetables in oil.
Add the pancetta or speck and the sausage meat and cook until lightly brown.
Add tomato sauce and bay leafs.
Simmer for a few minutes.
Add the lentils, mix well and cover with water.
Simmer for 30-40 minutes, or until the lentils are tender.
Pour a little olive oil over the mixture at the end.
Serve with a good baguette and salad.
A real comfort food!
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