The Sausage Lentils Recipe is a tradition of Italian cuisine. It is a delicious recipe for the cold weather and a nutritional one to cook for our daily menu. In Italian tradition, sausage and lentils cook for New Year’s Eve.
Sausages and lentils can cook in a casserole or pot. I brought this cooking today according to my way cooked in a pressure cooker for liquid cooking but not as much as the soup.
I used brown lentils to cook it, but you can use your favorite lentil variety. We also use fresh pork or beef sausages as desired. I added carrots and celery for a healthy cook. I season it with onions, garlic, bay leaf, cloves, salt, and pepper. I used red pepper for more color and taste.
About Lentils
Lentil is one of the healthiest vegetables we should consume extensively in our food diet from young children and at any age. The lentil is a cultivated variety derived from wild lentils. Lentil can cook in several ways, boiled, fried, or baked, to prepare many tasty recipes for us. We cook lentils in soups, salads, meatballs, casserole dishes, etc. It uses most in Asia and the Mediterranean region.
In terms of nutritional value, in 100 grams of raw lentils, we provide 353 kilocalories. Lentils are second in the legume family for the high level of protein we get from them, and they also contain carotenoids, lutein, zeaxanthin, and polyunsaturated fatty acids.
In their composition, raw crumbs are 63% carbohydrates, 25% protein, 11% dietary fiber, 8% water, and only 1% fats. Cooked lentils provide us with over 20% or 10% of our daily needs of a range of vitamins and minerals.
Specifically, we get boiled lentils about our daily needs Folate 45%, Iron 25%, Phosphorus 26%, Manganese 24%, Thiamine 15%, Vitamin B6 14%, Pantothenic Acid 13%, Copper 13%, Zinc 13% and Magnesium 10%.
You can have a look at our similar legumes recipes:
Ingredients-4 Servings
- 200 g of lentils
- 4 fresh sausages
- 1 onion
- 1-2 garlic cloves
- 1 carrot
- 1 cerely stalk
- 2-3 tbsp tomato puree
- 1 tsp of powdered red pepper
- 2 laurel leaves
- 3-4 cloves
- salt
- black pepper
- 2 tbsp of olive oil
- ½ glass of white wine
- chilly pepper (facultative)
Directions
- We will clean the lentils from any dirt, wash them well, and put them in water for 1-2 hours. I also prefer to simmer for a few minutes and dry them before adding them to the recipe.
- We will pierce the fresh sausages with the tip of a knife or a toothpick in some places and place them in a bowl of cold water.
- In a deep pot or pan, add the olive oil, the onion, carrot, and celery cut into small cubes, garlic cloves, bay leaf, cloves, and cook them for a few minutes until tender with the lid covered on medium heat.
- Meanwhile, wash the sausages well and cook them with a little water in a pan with a lid to remove fat.
- While the onions and other vegetables tender, we will add the sausages previously passed in the pan. We will cook them together for a few more minutes until they change their color completely.
- Add a little salt, black pepper.
- We will add the white wine by raising the temperature to evaporate the alcoholic part of the wine. In a few minutes, the alcohol evaporates, and we will add the drained lentils from the water.
- We stir-fry all together and add the tomato puree and red pepper, leaving them to cook together for another two minutes until they get a nice color. We will add salt and ground pepper again at the moment.
- Cover the mixture with water, about 800-1000 ml, and let it simmer for 30-40 minutes until the lentils boil well and remain with a little juice to serve with a spoon.
- Serve warm with the sausage cut into small pieces.
Bon Appetit!
My last thought
Thank you for following us and enjoying our recipes by visiting our site regularly. Thank you for your support by sharing on social media or commenting about our recipes on this site. We appreciate your opinion.
Follow us on Facebook and Instagram to learn our latest recipes.