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.
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- medium
By Chef Elana
Ingredients & Equipment
What we send
- 2 cups
- green lentils
- 2
- carrots
- 1
- Celery Stalk Organic (~240/case)
- 1 clove
- garlic
- 1
- Onion Yellow Medium Local
- 1 tablespoon
- tomato paste
- 2 containers
- chicken stock
- 1 tablespoon
- red wine vinegar
- 12 ounces
- sweet Italian sausages
- 1
- ciabatta roll
What You’ll Need
- olive oil
- water
- kosher salt
- black pepper
- 2 8" medium pots, 1 with lid
- aluminum foil
- 10" medium nonstick pan with lid
Cooking Steps
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.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.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.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.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.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!