by Giulia Melucci
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Giulia Melucci's Notes:
Expand2 tablespoons olive oil Ask a question about this ingredient
2 tablespoons chopped pancetta Ask a question about this ingredient
1 small onion, chopped Ask a question about this ingredient
2 carrots, one chopped the other cut into 1/2 inch pieces Ask a question about this ingredient
2 stalks celery, chopped Ask a question about this ingredient
2 pounds italian sausage (I used one pound hot and one pound sweet) Ask a question about this ingredient
1 cup red wine Ask a question about this ingredient
4 cups chicken stock Ask a question about this ingredient
1 pound lentils Ask a question about this ingredient
1 teaspoon dried thyme Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
1 1/2 teaspoon salt Ask a question about this ingredient
freshly ground pepper Ask a question about this ingredient
1/4 cup chopped parsley OR Ask a question about this ingredient
1 handful basil leaves, torn Ask a question about this ingredient
Preheat oven to 425 degrees. Brown the sausages on a baking sheet, cooking them for 10 minutes on each side. Remove from oven, cool them a bit, and cut them into one inch pieces.
Ask a question about this stepHeat olive oil in large heavy bottomed pot over medium heat, add pancetta and cook until browned, 3-5 minutes.
Ask a question about this stepAdd the chopped onion, carrot, and celery and cook until softened, another 5 minutes. If the vegetables get a little dry add some of the wine to them.
Ask a question about this stepAdd the lentils to the pancetta and vegetables, stir them until they are nicely coated, then add the wine and cook for five more minutes stirring occasionally.
Ask a question about this stepTurn the heat to medium high, add the broth, herbs and salt, bring to a simmer, add the sausages and carrot chunks, bring to a simmer again then lower heat to medium and cook for one hour stirring often, until the lentils are soft and have absorbed most of the liquid. If the liquid is absorbed and the lentils are still tough add some water and continue cooking until the lentils are just al dente.
Ask a question about this stepAdd a splash of olive oil and serve garnished with chopped parsley or some torn basil.
Ask a question about this stepHave a happy and healthy new year!
Ask a question about this stepMmmmm, sounds so tasty, and perfect for January! Will need to try this one soon. Thanks for posting the recipe!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
This is the perfect cold-weather recipe!