Stew of lentils and sausage (Lenticchie con salsicce) from Fagioli: The Bean Cuisine of Italy (page 162) by Judith Barrett

  • broth
  • celery
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute French green lentils or black caviar lentils for Italian brown lentils, and ground pork for sweet Italian sausages.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute French green lentils or black caviar lentils for Italian brown lentils, and ground pork for sweet Italian sausages.

  • kbrooks on December 21, 2025

    Outstanding! Just a few ingredients, fairly quick and easy, packs a ton of flavor. After removing the sausage casings and cutting the Italian sausage into 2" pieces, I formed them into meatballs rather than breaking the meat up into the sauce. I had some homemade tomato coulis, so used that in place of the tomato puree. Used French green lentils du puy. Served over creamy polenta.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.