Lentils and sausage
Ingredients
30 ml (2 tbsp) olive oil
60 ml (¼ cup) pancetta, diced
500g (1 pack) sausages, of your choice, casings removed and crumbled
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
½ fennel bulb, diced
Salt and freshly ground black pepper, to taste
375 ml (1 ½ cup) dried brown lentils
648 ml (1 jar) Stefano tomato-basil sauce
2 bay leaves
Water as needed
Preparation
Heat a large saucepan over medium-high heat. Add the oil, pancetta and the crumbled sausage. Cook 2-3 minutes, until lightly browned.
Add onion, carrot, celery and fennel. Cook for 5-7 minutes. Season with salt and black pepper, to taste.
Add the lentils and stir to coat. Cook for 1-2 minutes.
Add the sauce and bay leaves. Stir. Then, add enough water to cover the lentils. Stir.
Cover with a lid and simmer for 30-40 minutes, until the lentils are tender.
Garnish with a drizzle of olive oil and serve.
