Lentils and Sausage
The region of Umbria is famous for lentils and the most famous are the creamy lentils of Castelluccio, grown on the high plains near the Sibillini Mountains between the regions of Umbria and the Marche. The small round seeds are an ancient food, known in biblical times and found in many cultures worldwide. Lentils of Castelluccio have IGP (Protected Geographic Indication) status and are very different from other varieties. The seeds are flat and vary in color from green to brown and yellow. Lentil seeds are planted in the spring and the plants harvested in late summer and left to dry in order to extract the seeds. The lentils of Castelluccio are not only creamy in texture but are thin-skinned, eliminating the need for soaking them before cooking. This versatile legume is often teamed with the delicious pork sausage that Umbria is noted for. Other uses include in salads and soups. Lentils are a rich source of protein and vitamins.
Serves 4 to 6
Ingredients
- 1 1/2 cups lentils
- 1 1/2 pounds sweet Italian sausage links
- 1/4 cup diced pancetta
- 1 tablespoon olive oil
- 1 large leek, white bulb only, cut into thin rings
- 2 ribs celery, diced
- 1 large carrot, peeled and diced
- 2 cloves garlic, peeled and minced
- 1/2 cup dry red wine (We used Soave.)
- 2 cups coarsely chopped plum tomatoes
- 5 cups vegetable or beef stock
- Salt and pepper to taste
Directions
- Preheat the oven to 350°F.
- Pour the olive oil into a heavy-duty oven to table pot and brown the sausage along with the pancetta over medium high heat. Transfer the sausage and pancetta to a dish and set aside.
- Sauté the leek, celery and carrot in the pan drippings until they soften. Stir in the garlic and cook until it softens.
- Raise the heat to high, and pour in the wine; allow it to come to a boil. Lower the heat to simmer and stir in the tomatoes. Season with salt and pepper to taste. Stir in the lentils. Return the sausage and pancetta to the pan and cover the mixture with the vegetable or beef stock.
- Cover the pan and bake for 35 to 40 minutes, or until most of the liquid has evaporated.
- Serve directly from the pan or a lipped serving platter.
This recipe was featured on Season 27 - Episode 2710.
Comments
Don Tumeo
Another fantastic recipe.
louis vabene
I have cooked this dish around half dozen or so times during the past few months. Always excellent. The last time forgot to buy leeks so I used onions. Just fine. My son asked me “dad why don’t you add some peas” which I did and they were a perfect addition. Squizzitto, Cooking it rightr now for dinner peas included and I remembered to buy leeks.
Thanks for the recipe and your excellent tutelege on the tube. More shows, please.
louis vabene
By the way the peas make the dish look even more beautiful and go well with the other ingredients. Tonight I mixed some guanciale in with the pancetta. The guanciale is easier to cut than the pancetta. The two went well together in the dish.