Ingredients
SERVES 4
– 300 g small lentils
– 1 sausage (or shin)
– 1 onion finely chopped
– 1 l vegetable broth
– 4 tbsps. EVO
– 2 stalks of celery finely chopped
– 150 g tomatoes chopped
– a pinch of salt
Directions
Put the sausage to cook in a pot of boiling water, following the instructions on the package, if you use a pre-cooked sausage. Meanwhile, in a non-stick pan, heat a little EVO and sauté onion and celery for a few minutes. Then, add in the lentils and the tomatoes and cook over high flame for a few minutes. At this point, pour in the broth and cover with a lid, simmering over medium flame until the lentils are tender but not too soft (ab. 35 minutes). Add a pinch of salt. If the lentils are becoming too dry, gradually add more broth a little at a time: they must be soft but not too liquid. Once the sausage is ready, take it from the vacuum packaging and cut it into slices ab. 1cm thick. Place the lentils on a platter, adding in sausage slices. Serve hot.