Castelluccio Lentils with Sausage – *

(*) Lenticchie di castelluccio con salsicce Make the sausages in water for 30 min, then remove the skin. Cover the lentils with water and let them boil. Add the celery leaves and half of the garlic cloves (whole), cook the lentils until they are soft. In a second saucepan, heat the olive oil and roast the finely chopped chili pepper and garlic clove and sun-dried tomatoes in it for 1 minute.

Remove the entire garlic clove from the lentils and discard. Now stir the lentils into the tomato and chili mixture and add the sausages. Simmer the ingredients over medium heat for another 10 minutes until cooked through. The dish should not be too soupy, but equally not too thick – if necessary, add a little more clear soup. Season with salt to taste and serve with fresh bread.

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