Lentils with Sausage and Mushrooms by Anna Del Conte

Taken from 'FreeFrom all'Italiana' by Anna Del Conte

Free from


  • 350g continental or green lentils
  • 2 bay leaves
  • 100g unsmoked pancetta cubes
  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, finely chopped
  • 500g Italian Luganega or other coarse-grained, gluten free pure pork sausages, skinned and cut into chunks
  • 100ml red wine
  • 400g can chopped plum tomatoes
  • Sea salt and freshly ground black pepper
  • 1 jar Sacla' Free From Wild Mushroom Risotto


  1. First, cook the lentils with the bay leaves and a little salt in plenty of boiling water, for about 10 minutes. Reserve a cupful or so of the liquid, then drain the lentils.
  2. In a large saute pan, fry the pancetta in a tablespoon of olive oil for 2 minutes. Then add the onion, celery and carrot and continue to fry until soft - about 7-8 minutes.
  3. Add the sausages and saute for 5 minutes, breaking them up with a fork and turning them over so that they brown on all sides.
  4. Pour over the wine, raise the heat and boil fast for a minute or two. Add the tomatoes and their juice, and season.
  5. Stir, cover the pan and simmer for 30 minutes or so. If the sauce gets too dry during the cooking, add some of the lentil liquid.
  6. Mix the lentils and continue cooking, covered and over low heat for some 20 minutes, stirring occasionally. Taste and season accordingly.
  7. While the sausage and lentils are cooking, heat the Free From Wild Mushroom Risotto sauce and mix into the lentil mixture. Cook all together for a couple of minutes, then serve.


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