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Sausages and green lentils with tomato salsa (Salsicce con lenticchie verdi e salsa di pomodoro)
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Total Time:
1 hour 25 minutes
Italian-style bangers and mash with lentils and savory roasted sausage - a flavorful and brilliant twist!
Ingredients:
  • 8 medium-sized quality Italian sausages or good fat Cumberlands
  • olive oil
  • 500 g purple-sprouting broccoli or cima di rapa
  • ½ lemon juice of
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 1 small red onion peeled and finely chopped
  • 3 cloves garlic peeled and finely chopped
  • 1 small cinnamon stalk
  • 1-2 small dried red chillies crumbled
  • 2-3 tablespoons red wine vinegar plus extra for dressing
  • 2 x 400 g good-quality tinned plum tomatoes
  • 400 g lenticchie di Castelluccio or Puy lentils
  • 2 cloves garlic peeled
  • 1 bay leaf
  • 1 handful fresh flat-leaf parsley leaves chopped, stalks reserved
  • red wine vinegar or sherry vinegar
  • 1 small handful fresh thyme tips
Instructions:
  • To make the salsa, heat olive oil in a pan and cook onion, sliced garlic, cinnamon stick, and chili until onions are soft and sweet, about 10 minutes. Increase heat, add red wine vinegar, then reduce heat and stir in tinned tomatoes. Simmer for 30 minutes. In another pot, simmer lentils with water, garlic cloves, bay leaf, and parsley stalks for 20 minutes. Roast sausages in preheated oven for 25 minutes. In the last few minutes, blanch broccoli in boiling water. Drain and toss broccoli with lemon juice and olive oil. Remove parsley stalks and bay leaf from lentils, mash garlic cloves, dress with olive oil, vinegar, and parsley. Serve by placing sausages on lentils, topping with salsa, and sprinkling with thyme. Serve with broccoli.

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