Tuscan lentils with sausage is a rustic and flavorful dish, encapsulating many typical elements of the Central Italian peasant tradition. Halfway between a lentil soup and a stew preparation, this recipe combines simplicity and character, transforming humble ingredients into a rich and satisfying dish.
Perfect to serve with a slice of stale unsalted bread drizzled with good Tuscan extra virgin olive oil, the Tuscan lentils with sausage can become a hearty second course or a single dish ideal for the colder seasons.
The traditional recipe for Tuscan lentils involves gently browning the sausage, removed from its casing and crumbled, with garlic and the classic mixture of carrot, celery, and onion, then deglazing with red wine, an essential element in many Tuscan dishes. Lentils are then added and slowly cooked in a stew with a small amount of tomato, until a enveloping and fragrant consistency is achieved. Tuscan lentils with sausage is a straightforward and genuine dish, needing no frills: just time, good ingredients, and the pleasure of recipes done the old-fashioned way.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: Autumn, Winter
Ingredients for Tuscan lentils with sausage
- 10.5 oz dry lentils
- 9 oz sausages (Tuscan)
- 1/2 onion
- 1 carrot
- 1 stalk celery
- 1 clove garlic
- 2 tbsps tomato sauce (or 1 tbsp tomato paste)
- 1 sprig rosemary
- A 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 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 by knife, but for a fine mince, the electric chopper is quicker. Pour the oil into a large pan and add the peeled whole garlic (2). If you love the taste of garlic, you can finely chop it with the other vegetables, but I prefer to put it in whole and remove it at the end of cooking. Heat the oil, then add the crumbled sausage removed from its casing (3).
Let it fry on low heat for about a minute, breaking up the sausage well with the tip of a spoon (4). Then add the minced celery, carrot, and onion (5) and let them fry on low heat as well (6).
When the sausage has taken on color, raise 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 sauce (or paste) (8) and the lentils (9), which you have previously checked for any pebbles or grains (if you are celiac, this step is crucial) and rinsed thoroughly. If the lentils are of good quality, soaking is not necessary.
Immediately add the hot vegetable broth (10) and a pinch of salt and pepper. Stir and also add a few sage leaves and a sprig of rosemary (11). Cover the pan with a lid, leaving a small opening for steam to escape, and cook the Tuscan lentils on low heat (they should just 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 to taste (12), then turn off the heat and let them rest for ten minutes.
Serve Tuscan lentils with sausage as a rustic second course or as a soup, garnished with a grind of pepper and a drizzle of raw olive oil. Ideally, accompany them with stale Tuscan bread slightly brushed with oil, placed at the bottom of the plate so it absorbs the sauce.
Storage
You can store Tuscan lentils with sausage in the fridge, in a glass container, for 2 or 3 days
Tips and Variations
• For perfect Tuscan lentils, choose small lentils (like those from Colfiorito): they hold their shape better and do not break apart.
• Slow cooking is essential: avoid high flames and let them simmer gently.
• 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
Which wine to pair with Tuscan lentils with sausage?
A Chianti Classico or a Morellino di Scansano pairs perfectly with the savory sausage and rustic lentils.
