Lentil Stew with Sausages

Instructions

1. Prepare the Soffritto Base

   3 min hands-on5 min waiting

   • Heat a large saucepan over medium-low heat and add some olive oil.
   • Finely dice the onion and cook until softened and translucent, about 5 minutes.

2. Add Carrots and Fennel

   4 min hands-on8 min waiting

   • Dice the carrot and fennel into small pieces and add to the pan with a pinch of salt.
   • Stir and cook until the vegetables are soft and lightly golden, about 8–10 minutes.

3. Incorporate Tomato and Garlic

   2 min hands-on2 min waiting

   • Add tomato sauce to the pan and stir to combine.
   • Mince the garlic and add to the mixture, cooking until the tomato sauce darkens slightly and the garlic is fragrant, about 2–3 minutes.

4. Introduce the Lentils

   2 min hands-on1 min waiting

   • Rinse the lentils under cold water until clear and add to the pan.
   • Stir to coat the lentils in the vegetable mixture and cook for 1–2 minutes.

5. Simmer with Stock

   2 min hands-on25 min waiting

   • Pour in the chicken stock and stir well.
   • Bring to a gentle simmer over medium heat, then reduce to low and cook uncovered until the lentils are tender, about 25–30 minutes, stirring occasionally.

6. Cook the Sausages

   2 min hands-on8 min waiting

   • While lentils simmer, heat a skillet over medium-high heat and add the sausages.
   • Cook until golden brown and cooked through, about 8–10 minutes, then transfer to a plate and cover with foil.

7. Prepare the Green Sauce

   3 min hands-on

   • Finely chop parsley, cilantro, and capers, placing them in a small bowl.
   • Add mustard, olive oil, lemon juice, and a pinch of salt, stirring well to combine.

8. Finish the Lentils

   • Once lentils are cooked, stir in the juice of the remaining lemon half.
   • Taste and adjust with salt if necessary.

9. Assemble and Serve

   2 min hands-on

   • Divide the lentils between serving plates or bowls.
   • Place sausages on top and finish with a generous spoonful of green sauce. Serve immediately.
   • Cooking tips:
   • Use a heavy-bottomed pot for the lentils to ensure even cooking and to prevent burning.
   • If you prefer a silkier texture, slightly mash a portion of the lentils with the back of a spoon before serving.
   • For extra flavor, deglaze the sausage pan with a splash of chicken stock or lemon juice and drizzle the juices over the finished dish.
   • Adjust the consistency of the lentils by adding more stock if they become too thick during cooking.