Description Edit

  • 4 servings

Ingredients Edit

Directions Edit

  1. Soak the lentils in water for 12 hours.
  2. Drain and cook in salted water for about 30 minutes — bear in mind that this type cooks pretty quickly.
  3. When the cooking time is nearly through, add 1 clove garlic and a piece of celery to be removed when you strain the lentils — remove from the heat when still slightly al dente.
  4. Mince the other garlic clove and the rest of the celery and fry gently with the oil in a saucepan over a moderate to low heat for 3–4 minutes.
  5. Turn the heat up slightly, add the sausage and brown for 3 minutes; pour in the tomato purée along with the chilli pepper.
  6. Simmer for 20 minutes or until the sausages are nearly done, pour in the lentils, a cup of water, and season with salt.
  7. Cover the pot and leave to gain flavour over a low heat for about 20 minutes, moistening if necessary, with boiling water: the dish should be somewhat rich and dense.
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