Lenticchie in umido con le salsicce

Lentils and sausages

Preparation info
  • Makes


    • Difficulty


Appears in
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About


  • 1 pound (450 g) lentils, rinsed and ready to cook (most lentils need no soaking)
  • 1 onion<


Cook the lentils in lightly salted water until tender, then drain.

Meanwhile, chop together the onion, celery, carrot, and marjoram leaves. Put in a pan (preferably earthenware) with the oil and sauté over low heat for 5 to 6 minutes, or until tender. Skin 1 sausage, crumble the meat, add to the pan, and cook until the sausage fat has completely melted. Add the wine and let it evaporate