Italian Sausages in Lentil sauce
Italian Sausages in Lentil sauce

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, italian sausages in lentil sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Feast your eyes on the finest italian sausages with braised lentils! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result. Heat the oil in a lidded frying pan.

Italian Sausages in Lentil sauce is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Italian Sausages in Lentil sauce is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook italian sausages in lentil sauce using 11 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Italian Sausages in Lentil sauce:
  1. Take 1 can lentils or 1 cup dried lentils, soaked and boiled
  2. Prepare 400 gms fresh italian sauages, casing removed and broken into bite size pieces
  3. Prepare 1 large onion diced
  4. Prepare 1 stalk celery chopped - optional
  5. Get 3 garlic cloves chopped
  6. Prepare 1/2 can chopped tomatoes or 3 medium size tomatoes chopped
  7. Get 1/2 tsp red chilli powder or 2-3 italian red chillies
  8. Get 1 tbsp olive oil
  9. Get 1/2 cup red wine (optional)
  10. Prepare to taste Salt and Pepper
  11. Take 1 bay leaf- optional, parsley to garnish

Return the vegetables to the skillet, and add the tomato sauce, lentils, and bay leaf. Using a slotted spoon, remove sausage and stir into lentils. Stir onion and carrots into lentils. If the pasta sauce is thinner than you would prefer, cook the pasta for a few more minutes with the lid off so that extra moisture can escape..

Steps to make Italian Sausages in Lentil sauce:
  1. On medium heat, place a deep bottom pan, when hot, add oil, sausages, cook until sausages are browned, add onions, celery and garlic and cook another 5 minutes, add red wine and cook until the alcohol evaporates about 2-3 minutes.
  2. Now add tomatoes, continue cooking for another 5 minutes, add lentils, bayleaf, bring to a boil cover and cook for 10 minutes on low heat, check for seasoning, turn heat off, and let it rest for 10 minutes.
  3. Serve with pasta of your choice or with potato dumplings or just plain sour dough bread, enjoy!!!

Stir onion and carrots into lentils. If the pasta sauce is thinner than you would prefer, cook the pasta for a few more minutes with the lid off so that extra moisture can escape.. Through the rise and fall of the Roman Empire, this recipe has always stuck around and has even become a New Years Eve tradition symbolic for good. My mother used English sausages mostly, and those flat, sludgy lentils (Puy lentils weren't so easily available then) but this is at its best made with highly flavoured Italian sausages (I love the ones tagged 'Genovese', deep with garlic and basil) and either French Puy lentils or the similar Italian ones from Umbria. This incidentally, is what Italians serve traditionally on New Year's Day.

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