A classic Italian lentil stew is served with the British favourite, Yorkshire pudding.
Serves 4 generously
Takes 50 minutes to make, plus overnight soaking
Per serving:
814kcals
55.8g fat (20.2g saturated)
32.7g protein
48.4g carbs
5.7g sugar
3.7g salt
1. Soak the lentils in a generous amount of warm water overnight.
Start this recipe the day before serving.
2. The following day, drain the lentils, rinse, return to the pan and cover with plenty of fresh cold water. Place the pan over a high heat and bring to the boil. Cook for 10-12 minutes, then drain the lentils and refresh under cold water. Set aside.
3. Heat the olive oil in a frying pan over a medium-low heat. Add the pancetta, chopped onion, sage and garlic and cook, stirring occasionally, for 3-4 minutes, until the onion has softened. Add the cooked lentils and passata and cover with 250ml boiling water. Season and simmer for 20 minutes, stirring occasionally, until the water has been absorbed. Keep hot over a low heat.
4. Meanwhile, if using shop-bought Yorkshire puddings, cook according to the pack instructions until risen and golden, then turn off the oven and leave inside to keep hot.
5. While the Yorkshire puddings are cooking, cook the sausages in a saucepan of boiling water for about 20 minutes. Drain, cool slightly, then peel off and discard the skins. Cut each one into chunks.
6. To serve, divide the hot Yorkshire puddings between plates, spoon the hot lentil stew between each and top with chunks of sausage. Scatter with some Parmesan shavings and the parsley to serve.
© delicious. magazine
Hearty, satisfying food such as this calls for a rich red. Pick a Primitivo, from the south of Italy, which has an earthy, peppery style.
The best of British cooking from Hugh Fearnley-Whittingstall
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