Recipe  by: Linda Laratro

Source: Adapted from a variety of sources


  • 6 slices of back bacon, sliced
  • 2 medium-large brown or white onions, chopped
  • Extra virgin olive oil
  • 5 medium carrots, diced
  • 5 sticks of celery, diced
  • 1 small red chili (remove half the seeds), optional
  • 3 tsp ground cumin
  • 4 cloves garlic, crushed
  • 1 x 400 g tinned tomatoes
  • 1 x 500 g dried brown lentils, rinsed and soaked overnight
  • 2 ½ cups stock (of your choice, I used vegetable)
  • 1 ½ tsp dry thyme
  • 3 bay leaves
  • 1 x bunch Kale (~100 g) remove leaves from steams and roughly chopped
  • 2 x cotecchino (or Italian sausages, can get from Hubers)
  • ¼ cup shopped fresh parsley for garnish


  • Fry the bacon in a splash of olive oil in a large pan until it starts to go slightly crisp.
  • Add the onions and garlic and fry on low heat until the onion is transparent, stirring occasionally.
  • Add the cumin and the chili, stir for a couple of minutes.
  • Add the carrot and celery and sauté until they soften a little.
  • Add chopped tinned tomatoes.
  • Add the rinsed / soaked lentils, thyme, bay leaves and stock.
  • Bring to a boil and then reduce the heat to simmer.
  • Cook until the lentils are tender (~45 mins).
  • Add the chopped kale and cook for a couple mins more.
  • While the lentils are cooking, boil the cotecchino for ~15 mins. Remove from the pan.
  • Cut into the desired length and add to the stew. Cook for a further 5 mins.
  • Add salt and pepper to taste if needed.
  • Place in serving bowl and garnish with parsley.

Download PDF here: Italian Lentils with Cotecchino (Sausage) Linda Laratro