Norcia Lentils and Sausage
 
 
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Ingredients
  • 200 grams Castelluccio lentils
  • 2 ribs of celery
  • 2 cloves of garlic, peeled
  • 8 fresh Italian sausages
  • Olive oil and sea salt, for finishing
Instructions
  1. Rinse the lentils under cool running water and add to a medium saucepan. Cut the celery into pieces a few inches long and add to the saucepan along with the peeled garlic cloves. Add enough water to cover by a few inches, then bring to a simmer and cook until very tender, 30 - 40 minutes.
  2. Meanwhile, bring another medium saucepan of water to a boil. Add the sausages and boil until cooked through, about 10 - 15 minutes.
  3. When the lentils are tender, discard the celery and garlic then plate them using a slotted spoon, then top with slices of cooked sausage. Drizzle with olive oil and sprinkle with salt to finish.
Recipe by The Taste SF at https://www.thetastesf.com/umbrian-castelluccio-lentils-and-sausage/