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