Umbrian Lentil and Sausage Stew
you're making mealtime meaningful.
Lentils are a must in central Italian cuisine, especially in the region of Umbria. Bordering the famous region of Tuscany, Umbria is known for its special varieties of lentils that have a marvelous earthy and nutty aroma and taste. While we might not be able to get our hands on the same Umbrian variety of lentils, we can style this dish that honors this region. Umbrian Lentil and Sausage Stew is just that. A hearty rustic base of stewed lentils harmonizes with meaty sausage to create a meal that tastes like pure Italian comfort.
Here, the process of making this stew starts the previous day. Lentils are washed and soaked overnight, allowing them to soften.
The next day, the stew base is a sauté of onion, carrot, and celery. A bit of bacon (if you want it to be really authentic, you can use pork cheek). Once the vegetables soften and break down a bit, the lentils and broth are added to the pan.
Sausage makes its way into the pot, allowing it to cook and add its meaty flavor to the lentils. The sausages are removed, and the lentils are seasoned.
Sausages are served on top of the lentils for a classic and rustic presentation. This stew makes you feel like you’re in the rolling hills in the midst of the terracotta colored cities of Umbria. The lentils soak up the flavor of the aromatic vegetables, bacon, and sausage. The sausages are simmered to perfection and make for a juicy, meaty contrast to the earthy lentils below.
Umbrian Lentil and Sausage Stew
Yield(s): Make about 4 to 5 servings
15m prep time
35m cook time
you're making mealtime meaningful.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, finely chopped
- 2 ounces bacon, chopped (for an authentic Italy way pork cheek)
- 2 cups low-sodium chicken stock
- 2 cups lentils, washed and soaked overnight
- 4 to 5 sausages, Italian or herb style is preferred and whole (uncut)
- Parsley or basil, roughly chopped, for garnish
- Kosher salt and freshly ground black pepper, to taste
Preparation
- In a saucepan, heat up olive oil and saute onion, carrot, celery, and bacon with salt and pepper, about 6 to 8 minutes.
- Add chicken stock, lentils, and sausages bringing to a boil and reducing to a simmer, about 20 to 25 minutes.
- Remove the now cooked sausages and add some water if the stew is looking a bit dry.
- Season again with salt and pepper. Arrange the sausage on top of the cooked lentil stew, top with fresh herbs, serve, and enjoy.
Recipe adapted from Tuscany Now and More.