Italian Sausages with Lentils

Name: Italian Sausages with Lentils
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 leave Flat parsley, roughly chopped, for garnish; 1 fat clove garlic, squished with the flat side of a knife, and skinless; 8 Italian sausage links; 510 grams About 2 3/4 cups (about dried Puy lentils; 3 Tbsps olive oil (not extra-virgin), divided; 1 onion, finely chopped; 79 milliliters red wine; 4 servings Sprinkling salt; 59 milliliters water

Italian Sausages with Lentils is a gluten free and dairy free recipe with 4 servings. One portion of this dish contains around 65g of protein, 82g of fat, and a total of 1347 calories. This recipe covers 50% of your daily requirements of vitamins and minerals. If you have sprinkling salt, fat clove garlic, puy lentils, and a few other ingredients on hand, you can make it. To use up the red wine you could follow this main course with the Red Wine Chocolate Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. It works well as a rather inexpensive main course.

Instructions

Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes).

Ingredients you will need

Salt

Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.

Ingredients you will need

Sausage

Lentils

Sauce

Water

Salt

Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.

Ingredients you will need

Seasoning

Sausage

Lentils

Garlic

Sauce

Water

Wine

Cooking Oil

Equipment you will use

Aluminum Foil

Frying Pan

Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy.

Ingredients you will need

Sausage

Lentils

Gravy

Equipment you will use

Bowl

Frying Pan

Sprinkle over some flat-leaf parsley.

Ingredients you will need

Flat Leaf Parsley

Equipment

Ingredients

Servings:

1leave

Flat parsley, roughly chopped, for garnish 1

fat clove garlic, squished with the flat side of a knife, and skinless 8

Italian sausage links 510grams

About 2 3/4 cups (about dried Puy lentils 3Tbsps

olive oil (not extra-virgin), divided 1

onion, finely chopped 79milliliters

red wine 4servings

Sprinkling salt 59milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.