Italian Sausages and Lentils

Prep notes

1. Castelluccio lentils do not need prior soaking but you do need to rinse them until cold running water for a few seconds. If you are using other lentils make sure to check the packet instructions just in case they do need to be soaked first.
2. Finely chop the vegetables so you have roughly the same amount of each and cut roughly the same size. Peel the garlic clove but keep it whole.

To make Italian sausages and lentils

1. Cut each Italian sausage into 3 chunks. Add a drizzle of olive oil to a large pot on a medium heat and brown the sausages (don’t cook them all the way through). Remove them and set aside on a plate.
2. Add 1-2 tablespoons of olive oil the the pot and saute the chopped vegetables and garlic until soft. Do this on a medium-low heat making sure the vegetables soften but don’t brown.
3. Once softened, add a small pinch of salt to the vegetables then add the sausages back to the pot.
4. Add the wine and let the wine simmer until it has reduced by half then add the rinsed lentils, passata, water and the bay leaf and rosemary sprig.
5. Bring the pot to a simmer then turn it down low and let it simmer uncovered for 35 minutes. Finish with some freshly ground black pepper and serve.