Ingredients

  • 1 l passata
  • 6-10 sausages
  • 2 sticks celery - cut small
  • 1 carrot - cut small
  • 250 g lentils
  • 800 ml water
  • 2-3 cloves garlic
  • 1 med onion - cut small
  • 1 T fennel seeds
  • 100 ml red wine (optional)
  • salt
  • pepper

I have changed this a bit by adding red wine, a carrot and fennel seeds.

Method

  1. in one pan - simmer lentils, garlic and celery - approx. 20 min
  2. in a second pan - fry sausages remove
  3. fry onions and carrot in the sausage pan
  4. add fennel seeds, salt and pepper
  5. add wine to deglaze
  6. add passata and simmer 10 minutes
  7. strain and add lentils
  8. cook together for 5 more minutes
  9. top with olive oil and serve with crusty bread

Servings

4

Category

Source

Giorgio Locatelli, Italy Unpacked