Castelluccio lentils are small and thin-skinned, so this recipe cooks them straight from dry with no soaking. Add the salt in the final 10 minutes and taste before serving. Simmering the sausages in the same pot lets their juices season the lentils.
Make ahead Like most legume stews it is even better the next day; loosen it with a little hot water as it reheats, since the lentils keep absorbing liquid.
Lenticchie di Castelluccio in Umido
Total 1 hr · Prep 15 min · Cook 45 min · Serves 4
Method
Soften the onion, carrot, celery, and garlic in the oil with the thyme until sweet, about 8 minutes.
Stir in the lentils, coat them in the soffritto, then add the passata and 800 ml of water.Stir in the lentils, coat them in the soffritto, then add the passata and 3⅓ cups (800 ml) of water.
Nestle in the pricked sausages, bring to a simmer, and cook gently, lid ajar, until the lentils are tender but whole, 30 to 35 minutes, topping up with hot water if it tightens.
Season with salt and pepper only in the final 10 minutes.
Rest 5 minutes off the heat; the stew should be loose enough to level itself slowly in the pot.
Serve each bowl with a sausage, a ring of raw oil, and bread with a working crust.
Equipment
Dutch Oven2 options
Chef's KnifeA fine, even soffritto melts into the lentils instead of floating in them.2 options
As an Amazon Associate, we earn from qualifying purchases. Other Shop links may also earn us a commission, at no cost to you.
Estimated per serving
- Calories
- 597 kcal
- Protein
- 30 g
- Carbohydrates
- 43.1 g
- Fat
- 32.4 g
- Fiber
- 12.2 g
Per serving · 1/4 of the recipe Ingredient-based estimate. Generic dry-lentil composition; optional finishing oil and bread excluded.
Nutrition sources: CREA Centro di ricerca Alimenti e Nutrizione · USDA Agricultural Research Service
Tap anywhere to turn the alarm sound back on.
