Serves: 2, Prep time: 10 minutes, Cooking time: 1 hour 30 minutes
Glug of olive oil
2 banana shallots, peeled, chopped
2 garlic cloves, peeled, chopped
125ml red wine
4 Italian sausages
1 400g tin plum tomatoes
1 pint chicken stock
Handful of celery leaves, chopped
1/2 tsp dried marjoram
1 400g tin lentils
Small bunch basil, torn
Salt and pepper to season
Gran Cru Oil to finish
- Add a good glug of olive oil into a saucepan and tumble in the chopped shallots, cook for 10 minutes over a low heat.
- Add the garlic along with the red wine and sausages. Sear the sausages to seal in the flavour, this will take approx. 10 minutes.
- Add the tomatoes, and stir, followed by the chicken stock, celery leaves and seasoning.
- Cook for 15 minutes then pour in the drained lentils.
- Cook for a further hour over a low heat and check intermittently for seasoning. Add the basil leaves and stir.
- Serve with polenta, a drizzle of Filippo Berio Gran Cru Extra Virgin Olive Oil and a glass of red wine.
Carmela’s tip: For added flavour drop in a Parmesan rind or two whilst cooking, remember this is a chefs perk!
Quick, easy, warming, tasty, satisfying and comforting. So many words can describe what is in essence an English sausage stew. This one however is made with a difference. Hailing from the region of ‘Umbria’ in Italy this delicious regional classic appears on my family table at least once a week. Good quality Italian sausages are key with a good balance or seasoning and soft lentils. I often add a combination of lentils and chickpeas or cannellini beans to the sauce too, I think my mood depicts how I cook this dish. Today it’s simple and classic with the fantastic addition of chopped celery leaves. For speed and ease I use lentils from a tin but to be honest even on days that I have a little more free time, my beans and lentils will always come from a tin. Life’s far too short for soaking! Served on a bed of softly whipped polenta or alternatively with a loaf of bread, the choice is yours, however the red wine is essential!!