Follow these steps for perfect results
oil
pancetta
chopped
onion
peeled, chopped
Italian sausages
dried green lentils
celery
sliced
red wine
pork or chicken stock
hot
bay leaves
fresh flat-leaf parsley
roughly chopped
Heat oil in a frying pan.
Add pancetta and fry for 5-8 mins, until crisp.
Remove pancetta with a slotted spoon and drain.
Add onion to the pan and cook for 3-4 mins.
Add sausages and cook for 3-5 mins, browning on all sides.
Add lentils, celery, red wine, stock and bay leaves to the pan.
Season with salt and pepper to taste.
Bring the mixture to a boil.
Reduce heat, cover, and simmer for 1 hour, or until sausages are cooked through and lentils are tender.
Sprinkle the reserved pancetta and fresh parsley over the stew.
Serve immediately.
Expert advice for the best results
For a spicier stew, use hot Italian sausage.
Add a squeeze of lemon juice at the end for brightness.
Use vegetable stock for a vegetarian version.
Everything you need to know before you start
15 mins
Stew can be made 1-2 days in advance.
Serve in bowls, garnished with a sprig of fresh parsley and a drizzle of olive oil.
Serve with crusty bread for dipping.
Pair with a side salad.
A medium-bodied red wine complements the richness of the stew.
Discover the story behind this recipe
A classic Italian comfort food, often made with seasonal ingredients.
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