Italian sausages with lentils and braised cavolo nero

If ever there was a winter dish this was it.  I’m pretty sure it must be quite healthy, all those lentils and greens, plus a good dose of garlic.  Anyway…what matters was it tasted fantastic. 

This is one of those meals where the quality of the ingredients really makes the difference.  I used Puy Lentils, organic cavolo nero, and incredible coiled Italian sausages (that I picked up here).

The sausages
These incredible Italian sausages were simply popped under a hot grilled for about 5-6 minutes on each side until they were golden.  I even drained the little amount of amber coloured fat that pooled in the coils into the lentils – waste not want not!

The lentils
The lentils (about 200g for 2) were covered with water, with a bunch of tied parsley stalks, a peeled garlic clove and a bay leaf.  Simmered for about 15-20 minutes until soft, then drained.  I mixed in a splash of sherry vinegar to taste, seasoned well with salt and pepper, and stirred through chopped parsley.  Finally mash the garlic clove and stir in.

The cavolo nero
I’m not a huge cabbage and kale lover, but cavolo nero I have a bit of thing for.  First I chopped it up, popped it into a large pan of salted boiling water and let it cook for 3 minutes before draining.  Cool it immediately with cold water, then squeeze as much liquid out of it as you can.  When you’re ready to eat, gently fry some sliced garlic in oil then add the cavolo nero and stir to warm through.

Hearty Tomato, Lemon and Lentil Soup

hearty tomato, lemon and lentil soup

This recipe should be tried by all – it’s delicious.  A fantastic winter soup that will bring a little ray of summer sunshine into these cold and dismal days.  It bursts with rich tomato and zingy lemon, but with deep earthy lentils and hearty pasta twirls.  And what’s more, it is made from store cupboard staples.  We ate large bowlfuls with grated Parmesan and a sprinkling of torn parsley.  For lunch the next day I finished up the leftovers with a pile of sunflower sprouts and a drizzle of oil.

Tomato, Lemon and Lentil Soup

Serves 2
(this is what the recipe says, but really it’s two large bowlfuls and one for lunch the next day)

1 onion, peeled and chopped
1 garlic clove, peeled and finely chopped
1 carrot, peeled and chopped
400g tin plum tomatoes
60g red lentils
900ml (1 1/2 pints) vegetable stock
75g fusilli
Olive oil
Lemon juice
Salt and Pepper

Delicious garnishes: torn flat leaf parsley or sunflower sprouts

Heat some oil in a large saucepan and gentle fry the onion, garlic and carrot until soft.

Add the tinned tomatoes and break up a bit. Add the red lentils and stock and stir well. Bring to the boil, then lower the heat and simmer for about 30 minutes until the lentils are tender.

While the soup is simmering, cook the pasta in a separate pan. This is really important – the first time I made this soup I thought I would save on washing up and bunged the dry pasta in with the soup to cook. The soup turned out more like a stew as the pasta absorbed too much of the cooking liquid.

When the soup has had its 30 minutes, use a hand blended to blitz it up a little bit so that it is a mixture or smooth and coarse textures. Add the pasta and a generous squeeze of lemon juice. Season with salt and pepper.

Make sure you taste the soup and add more lemon juice, salt and pepper until the soup bursts with flavour in your mouth.

Serve in warm bowls with plain or with a garnish of your choice.

soup with sunflower sprouts

This recipe is taken and slightly adapted from Family Food by Silvana Franco.