Salsicce e Lenticchie (Italian Sausage and Lentil Stew)
Browned pork sausages and earthy green lentils simmered in a soffritto base with sage and cavolo nero.
Made with Soffritto and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £3.74 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the olive oil in a large pan over a medium high heat. Brown the sausages for 6 to 8 minutes until golden all over, then lift out and cut each into 3.
7 min - 2
Add your ready made soffritto (see the base recipe) to the pan with the sage and tomato purée. Stir for 2 minutes.
2 min - 3
Add the lentils, bay leaves and your homemade chicken stock (see the base recipe). Bring to the boil, then simmer gently for 20 minutes.
20 min - 4
Return the sausages and simmer for 10 minutes more until the lentils are tender and most of the liquid is absorbed.
10 min - 5
Stir in the cavolo nero and cook for 3 to 4 minutes until wilted.
4 min - 6
Taste, season and serve in warm bowls, with a drizzle of olive oil.
Tips
- Use green or Puy lentils. They hold their shape. Red lentils would turn to a purée.
- Check sausage labels, since many contain rusk. Look for ones marked gluten free.
- Add a splash of red wine vinegar at the end for sharpness.
Storing and freezing
Cool within 90 minutes. Keeps 3 days in the fridge, or 3 months in the freezer. Reheat until steaming hot all the way through, adding water as the lentils thicken.
Questions
Do I need to soak the lentils?
No. Green and Puy lentils cook in 25 to 30 minutes without soaking. Rinse them first and pick out any grit.
Can I use tinned lentils?
Yes. Use 2 tins of 400 g, drained, and add them with the sausages for just 10 minutes. You will need less stock, about 300 ml.
More made with soffritto
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.