Tuscan lentils with sausage is a rustic and tasty dish that contains many typical elements of the peasant tradition of Central Italy. Halfway between a lentil soup and a stew, this recipe combines simplicity and character, transforming humble ingredients into a rich and satisfying dish.
Perfect to serve with a slice of unsalted bread soaked with good Tuscan extra virgin olive oil, the Tuscan lentils with sausage can become a hearty main course or a complete meal ideal for the colder seasons.
The traditional Tuscan lentils recipe involves browning the sausage, without casing and crumbled, gently with garlic and the classic blend of carrot, celery, and onion, then deglazed with red wine, essential in many Tuscan dishes. Lentils are then added and slow-cooked with a small amount of tomato until achieving a smooth and fragrant texture. Tuscan lentils with sausage are an honest and genuine dish that doesn’t need embellishments: just time, good ingredients, and the pleasure of recipes made the old way.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: Fall, Winter
- Energy 744.40 (Kcal)
- Carbohydrates 87.62 (g) of which sugars 5.37 (g)
- Proteins 34.36 (g)
- Fat 27.17 (g) of which saturated 1.17 (g)of which unsaturated 0.56 (g)
- Fibers 13.84 (g)
- Sodium 1,025.18 (mg)
Indicative values for a portion of 450 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Tuscan Lentils with Sausage
- 10.5 oz dried lentils
- 8.8 oz sausages (Tuscan)
- 1/2 onion
- 1 carrot
- 1 stalk celery
- 1 clove garlic
- 2 tbsps tomato puree (or 1 tbsp of tomato paste)
- 1 sprig rosemary
- Few leaves sage
- 3.2 cups vegetable broth (approximately, or meat broth)
- 3 tbsps extra virgin olive oil (Tuscan)
- 1 pinch salt
- to taste pepper
- 4 slices Tuscan bread (optional, for serving)
Tools
- 1 Cutting Board
- 1 Knife
- 1 Chopper
- 1 Pan large, with lid
How to Prepare Tuscan Lentils with Sausage: The Traditional Recipe
To prepare the Tuscan lentils with sausage, start by cleaning the celery stalk and peeling the carrot. Cut them into large pieces and place them in a chopper along with the onion. Finely chop everything (1). If you prefer, you can chop them with a knife, but a fine chop is quicker with an electric chopper. Pour the oil into a large pan and add the whole peeled garlic (2). If you love the garlic flavor, you can finely chop it with the other vegetables, but I prefer to keep it whole and remove it at the end of cooking. Heat the oil, then add the crumbled sausage without the casing (3).
Let it sauté over low heat for about a minute, breaking up the sausage with the tip of a spoon (4). Then add the chopped celery, carrot, and onion (5) and let them also sauté over low heat (6).
When the sausage has colored, increase the heat and deglaze with red wine (7). Let it evaporate for about half a minute until you no longer smell strong alcohol. At this point, add the tomato puree (or the paste) (8) and the lentils (9), which you have previously examined to remove any stones or cereals (if you are celiac, this operation is crucial) and rinsed thoroughly. If the lentils are of good quality, there’s no need to soak them.
Immediately add the hot vegetable broth (10) and a pinch of salt and pepper. Stir and add some sage leaves and a sprig of rosemary (11). Cover the pan with a lid, leaving a small gap for steam to escape, and cook the Tuscan lentils over low heat (they should only simmer) for about 40 minutes. If they dry out too much during cooking, you can add a little broth or boiling water. When the lentils are tender, remove the lid, discard the garlic and rosemary sprig, and let them thicken according to your taste (12), then turn off the heat and let them rest for about ten minutes.
Serve the Tuscan lentils with sausage as a rustic main or as a soup, garnished with a grind of pepper and a drizzle of raw oil. It’s ideal to accompany them with stale Tuscan bread slightly brushed with oil, placed at the bottom of the plate to absorb the sauce.
Storage
You can store Tuscan lentils with sausage in the refrigerator, in a glass container, for 2 or 3 days
Tips and Variations
• For perfect Tuscan lentils, choose small lentils (such as Colfiorito or similar): they hold up better during cooking and do not break.
• Slow cooking is key: avoid high flames and let them gently simmer.
• The dish improves if it rests for 10–15 minutes before serving: the flavors settle.
• Always finish with raw extra virgin olive oil and a grind of black pepper.
FAQ (Questions and Answers)
What wine pairs well with Tuscan lentils with sausage?
A Chianti Classico or a Morellino di Scansano pairs perfectly with the savory sausage and rustic lentils.
