Tuscan Lentils With Sausage

1. 1

   Fill a pot with cold water and add the lentils, salt, rosemary, thyme and bay leaf. Cover, bring to the boil and simmer for about 20 minutes. Drain and discard the herbs.

2. 2

   Cut the carrots in small dice.

3. 3

   Thinly mince the onion and the garlic, removing the green inner part of the garlic.

4. 4

   In a pan with some olive oil, fry the sausages until golden and crispy. Remove and allow to cool. Cut in slices.

5. 5

   Add the white wine to the pan, scrape the sausage residues and allow the alcohol to evaporate. Add some more olive oil, the red onion, the garlic, the carrots, the chopped thyme and rosemary, and stir until the onion is translucent. Add the tomatoes, some salt and freshly ground pepper, cover and simmer for 15 minutes. Check if it needs some extra water and add. Continue to cook, stirring, until the mixture is reduced. Add the lentils and sausages, mix thoroughly and season well. Allow to simmer 5 more minutes to mix all the flavours.

* Per serving · 4 servings · Values may vary.