UMBRIAN SAUSAGE AND LENTIL STEW

Umbrian Sausage and Lentil Stew image

Number Of Ingredients 11

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
salt
1 pound plain Italian-style pork sausage, casings removed

Steps:

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.

Nutrition Facts : Nutritional Facts Serves