Sausages and lentils fresh tomato sauce recipe

Sausages and lentils you won’t believe it but is has been since donkeys years a new year’s eve dinner tradition in Italy.

sausages and lentilsThe tradition wants either Cotechino or Zampone to be precise, but I saw that a large amount of the population is now slowly replacing these with sausages.
Cheaper and less fatty.

Not sure why but sausages and lentils, in particular, it is said to be of good luck.
So the more you eat the more good luck you’ll have I suppose.

Strange traditions apart, you can obviously enjoy this lovely pair of sausages and lentils when ever you want and I strongly suggest to serve it with some nice creamy mash.
A nice chipolata sausages and lentils in tomato sauce got to have mash to go with it!
That’s all it needs honestly.

If you need more suggestions for a great side dish or main for your new year’s eve dinner
check out my special baked Brussel sprouts with cheese and walnuts or the tastiest pan fried cod loin with creamy lemon sauce.

If you make this sausages and lentils recipe, I would love to see your photos!
Tag me @foodtoheartblog on Instagram when you are sharing your fantastic plates!
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Ingredients of sausages and lentils for 2

10 mini chipolata sausages
150gr cooked green lentils
100gr cherry tomatoes
olive oil
fresh chopped garlic
fresh parsley



Sausages and lentils – cooking method

Start by pinching the chipolata with a toothpic and set aside for the moment.
In a large frying pan, pour the olive oil and then add the fresh garlic that you have to chop finely.

Wash and cut the cherry tomatoes in half and, when the garlic is starting to sizzle, add them into the pan.
Let the tomatoes fry for less then a minute before adding the chipolata sausages in the the pan.

Cook for about 1 minute on each side, then add the lentils.
Season everything with salt and black pepper.
Let the sausages cook with the lentils for about another 5 minutes and stir occasionally.

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sausages and lentilsYour sausages and lentils in tomato sauce is ready to be served with an optional sprinkle of parsley.


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