Among Umbria's comforting classics is a melody of lentils and sausage, its rustic simplicity originating in the region's farming hills. Umbria-based chef Lorena Autori, invites you to join her and try one of her favourite and versatile recipes for Umbrian Lentils & Sausage.
Castelluccio lentils are small brown jewels native to Umbria, offering a tender texture ideal for this dish. They are soaked overnight to draw out their nutty flavour, serving as a perfect accompaniment to the salted sausages. This dish offers the comforts of carrot, onion and celery soaked in vegetable broth and seasoned with fresh garlic for extra flavour. The sausages and lentils are bulked up with a portion of pork cheek, bringing an additional tempting pork flavour, drizzled with Extra-virgin olive oil for a classic Italian finish. Serve this dish warm with crusty bread for a rustic main.
Umbrian Lentils & Sausage
Serves 4 - Cook in 45 minutes, plus overnight to soak lentils
- 500g lentils, washed and soaked overnight
- 4 fresh sausages, whole
- 1/2 carrot, finely chopped
- 1 white onion, finely chopped
- 1/2 onion, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, finely chopped
- 80g pork cheek, finely chopped
- 500ml vegetable broth
Wash and soak lentils overnight.
Heat olive oil in a large saucepan over low heat, add the finely chopped vegetables (carrot, onion, celery stalk and garlic clove), pork cheek, and cook for 10 minutes. Add the drained lentils, sausages, a cup of vegetable broth and season to taste.
Cover the saucepan and allow to cook on low flame, adding vegetable stock as the liquid evaporates. Once the sausages are cooked, remove them from the saucepan and continue to cook the lentils. Once cooked, add the sausages, a drizzle of olive oil and serve hot. Buon Appetito!