This autumn-ready one pan sausage and lentil recipe cooks in just 30mins
Traditionally called ‘salsicce con lenticchie’, this Italian recipe is usually served on New Years Eve. We’ve given it a revamp with a few shortcut ingredients to make it a speedy midweek supper
Tinned lentils are a great source of protein and perfect to have at the back of the cupboard when you just don't know what to have for tea!
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Yields:
4
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Ingredients
1/2 Tbsp. olive oil
500 g Italian-style sausages (we used Salsicciamo Classica)
75 g smoked pancetta
150 g prepared soffritto mix
1 rosemary stalk
2 cloves garlic, squashed and skins removed
1 bay leaf
x2 400g cans green lentils
1 beef stock pot
Pinch chilli flakes, optional
1 Tbsp. red wine vinegar
Fresh parsley
Directions
Step 1Heat the oil in a large saucepan over a medium-high heat and brown the sausages for 4-5min. Remove with a slotted spoon, add the pancetta and soffritto mix and cook for 4-5min until the pancetta has crisped up and veg begins to soften.
Step 2Stir in the rosemary, garlic, bay, before pouring in the lentils, including the liquid. Add the stock pot and chilli flakes (if using) and 100ml just-boiled water. Bring to a boil before reducing to a simmer and adding the sausages back in.
Step 3Cook for 12-15min until the sausages are cooked through. Stir in the red wine vinegar and season to taste.
Step 4Discard the garlic, bay and rosemary and spoon the lentils on to a platter. Top with the sausages and parsley, plus freshly ground black pepper.
GH TIPS
You can use a spicier Calabrian-style sausage if you like a touch of heat.
Can’t find soffrito mix? Use frozen instead or substitute with 1 onion 2 carrots and 2 celery sticks, all finely chopped.
Like this recipe? Try our one-pan chilli crisp sausage lasagne recipe here.
28 tasty one-pot meals that we can't stop making right now
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
