Sausage, Lentils and Fungi

Serves 4

Sausage, Lentils and Fungi

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Ingredients

• 300g larch bolete or wood blewit mushrooms
• 2 cotechino sausages, either pre-cooked or raw (about 350g each)
• 8 tbsp olive oil
• 2 garlic cloves, finely chopped
• 8 cherry tomatoes, cut in half
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 200g Castelluccio or puy lentils
• Up to 800ml chicken stock, depending on the type of lentils
• 1 sprig rosemary, finely chopped
• Salt and pepper to taste

Instructions

1. Clean the mushrooms, and cut into halves or quarters if large. Simmer the sausages in water for 30 minutes if pre-cooked, or 2 - 3 hours if raw. Put half the oil in a pan, add half the garlic and fry for 30 seconds. Add the mushrooms and cook them until soft in the moisture they will exude. Set aside. In a casserole dish, heat the remaining oil and fry the tomatoes, carrot, celery and remaining garlic until soft. Add the lentils and as much stock as necessary: Castelluccio lentils will need less stock because they are ready in 20 minutes; Puy lentils need more and a longer cooking time. Cook until the lentils are fully tender, 20 - 30 minutes. Add the rosemary, season to taste, then mix with the mushrooms, adding a tablespoon of water if you think necessary.
2. Serve hot with slices of cotchino and perhaps some boiled potatoes.

Nutrition

Calories

785 cal

Fat

35 g

Carbs

91 g

Protein

33 g

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