Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300 g [10 oz] lentils
- 4 sausages
- 1 cup tomato purée
- 2 tbsp olive oil
- 2 cloves garlic
- 1 stick celery
- 1 small piece chilli pepper
- salt
Directions
Soak the lentils in water for 12 hours.
Drain and cook in salted water for about 30 minutes � bear in mind that this type cooks pretty quickly.
When the cooking time is nearly through, add 1 clove garlic and a piece of celery to be removed when you strain the lentils � remove from the heat when still slightly al dente.
Mince the other garlic clove and the rest of the celery and fry gently with the oil in a saucepan over a moderate to low heat for 3-4 minutes.
Turn the heat up slightly, add the sausage and brown for 3 minutes; pour in the tomato purée along with the chilli pepper.
Simmer for 20 minutes or until the sausages are nearly done, pour in the lentils, a cup of water, and season with salt.
Cover the pot and leave to gain flavour over a low heat for about 20 minutes, moistening if necessary, with boiling water: the dish should be somewhat rich and dense.