Name: Sausages with Lentils (4)
Ingredients: 11 oz brown or green lentils; 2 oz pancetta,chopped; 1 small onion,chopped; 2 garlic cloves,crushed; 2 sticks celery, finely diced; salt and pepper; 4-8 pure pork sausauges, preferably italian

This is an Umbrian recipe for Sausages from Claudia Roden’s ” The Food of Italy” 1989.

Sausages with Lentils (4)

Ingredients

11 oz brown or green lentils
2 oz pancetta,chopped
1 small onion,chopped
2 garlic cloves,crushed
2 sticks celery, finely diced
salt and pepper
4-8 pure pork sausauges, preferably italian

Servings:

Instructions

Soak the lentils for about an hour.
Fry the pancetta until the fat melts, then add the onion, garlic and celery and fry until soft and coloured.
Add the drained lentils, cover with water and simmer for 25 minutes until tender,adding extra water if needed. Season to taste.
In the meantime fry the sausages.
Serve the sausages on a bed of lentils.

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Sausages with Lentils (4)

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