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Italian Sausage

Italian Sausage with Lentils and Ciabatta Toast

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As we like to say in our test kitchen, “When not in Rome...you can still eat as though you are.” Commonly enjoyed across Italy during the New Year, lentils are considered good luck on account of their resemblance to coins. Here, they’re combined with carrots, celery, onion, and garlic in a stew that’s topped with seared sausage. Throw in some crusty ciabatta toast for mopping up all the flavors, and you’ll be making friends left and right in the new year.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Elana

By Chef Elana

Ingredients & Equipment

What we send

  • green lentils
    • 2 cups
    • green lentils
  • Celery Stalk Organic (~240/case)
    • 1
    • Celery Stalk Organic (~240/case)
  • garlic
    • 1 clove
    • garlic
  • tomato paste
    • 1 tablespoon
    • tomato paste
  • chicken stock
    • 2 containers
    • chicken stock
  • red wine vinegar
    • 1 tablespoon
    • red wine vinegar
  • sweet Italian sausages
    • 12 ounces
    • sweet Italian sausages
  • ciabatta roll
    • 1
    • ciabatta roll

What You’ll Need

  • 2 8" medium pots, 1 with lid
  • aluminum foil
  • 10" medium nonstick pan with lid

Cooking Steps

  1. Cook Lentils

    Cook Lentils

    In a medium pot, combine lentils, 4 cups water, and a pinch salt. Bring to a boil over high heat, then reduce heat to medium and simmer, until almost tender, keeping lentils submerged, about 15 minutes. Drain and set aside.
  2. Prepare Ingredients

    Prepare Ingredients

    While lentils cook, rinse carrots and cut crosswise into ¼-inch slices. Rinse celery and cut crosswise into ¼-inch slices. Mince garlic. Peel onion and cut into small dice.
  3. Cook Vegetables

    Cook Vegetables

    Heat 1 tablespoon olive oil in a separate medium pot over medium heat. When oil is shimmering, add carrots, celery, garlic, and onion and cook until softened, about 5 minutes. Stir in tomato paste and cook until bright red, about 2 minutes.
  4. Simmer Lentils

    Simmer Lentils

    Add chicken stock and lentils to pot with vegetables. Increase heat to high and bring to a boil, then reduce heat to medium low. Cover pot and simmer until lentils are tender, about 10 minutes. Uncover and simmer until liquid is absorbed, about 3 minutes more. Remove pot from heat. Stir in red wine vinegar. Taste and add salt and pepper as needed.
  5. Sear Sausages

    Sear Sausages

    While lentils simmer, pat sausages dry with paper towel. Heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add sausages and sear until browned on bottom, 5-6 minutes. Flip, add ¼ cup water, and cover pan. Sear until browned on outside and cooked through, 5-6 minutes more. Remove from pan and halve on a diagonal.
  6. Plate Sausages

    Plate Sausages

    Wipe pan from sausages clean. Halve ciabatta and add cut-side down over medium heat. Toast until light golden, about 3 minutes per side. Serve alongside lentils and sausages. Enjoy!
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