Umbrian Sausage and Lentil Stew

Serves: 6
Total Calories: 491


2 ounces Italian bacon (pancetta), chopped
1 medium onion, chopped
1 rib celery, chopped
1 carrot, chopped
6 fresh sage leaves
pinch of crushed red pepper
2 tablespoons olive oil
2 cups lentils, picked over, rinsed, and drained
1 cup chopped fresh or drained canned tomato
1 pound plain Italian-style pork sausage, casings removed


1 In a large pot, cook the pancetta, onion, celery, carrot, sage, and red pepper with the oil over medium heat. When the pancetta is lightly browned, after about 15 minutes, stir in the lentils, tomatoes, and 1 teaspoon salt. Add cold water to cover by one inch. Bring to a simmer. Simmer the lentils 45 minutes.

2 Meanwhile, chop the sausage and place it in a medium skillet. Cook over medium heat, stirring occasionally, until the sausage meat is nicely browned, about 10 minutes.

3 When the lentils are almost tender, stir in the sausage and cook 15 minutes more. Taste and adjust seasoning. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 491
Calories from Fat: 306

This Umbrian Sausage and Lentil Stew recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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