Italian sausages and lentils cooked with hearty vegetables, rosemary and garlic. This rustic one‑pot dish is easy to make, comforting and full of flavor.
Italian sausages and lentils is one of my favorite comfort meals. Everything cooks in a single pot, so it’s simple to prepare yet deeply satisfying.
It’s perfect for cold evenings and, like a classic Italian ragu, the flavors develop overnight — leftovers taste even better the next day, making this ideal for preparing ahead.
This is a traditional, rustic recipe popular across Italy, with particular roots in Umbria, a region celebrated for its lentils.
Castelluccio lentils are grown at high altitude beneath the Sibillini mountains, without pesticides. They’re prized for their taste, texture and nutritional benefits.
These lentils don’t need soaking—just a quick rinse—and they cook faster than many varieties (about 20–30 minutes). For this recipe I usually cook them slightly longer for a softer, more comforting texture.
If Castelluccio lentils aren’t available, French puy lentils are a good substitute. Check the packet instructions in case they require soaking.
Ingredients
Ingredient notes and substitutions
- Castelluccio lentils – If you can’t find Umbrian lentils, use any dried green lentils such as French puy. Read the packet to check whether soaking is required.
- Passata – Known as tomato puree in some regions. Use a good quality passata for the best flavor.
- White wine – A small splash of Italian white wine adds brightness. You can omit it if you prefer.
Visual walk-through of the recipe
Prep note
Castelluccio lentils don’t require soaking because they have a thin skin and cook quickly, but they should be rinsed under cold running water. Always check instructions for the lentils you use.
- Brown the sausages – Cut each sausage into three pieces and brown them in the pot before cooking the vegetables. This step adds color and flavor but is optional.
- Sauté the vegetables – Finely chop the carrot, celery and onion so they are similar in size. Sauté in olive oil with one whole peeled garlic clove until soft, taking care not to brown them.
- Add wine – Return the sausages to the pot and add the white wine. Simmer until reduced by half, then stir in the rinsed lentils.
- Add passata – Add the tomato passata, water and herbs (bay leaf and rosemary). Bring to a simmer, reduce the heat and cook uncovered for about 35 minutes, until the lentils are tender and the sauce has thickened.
A New Year’s tradition
In Italy, lentils are traditionally eaten on New Year’s Eve as a symbol of good fortune. Their shape resembles coins, so the custom is thought to bring prosperity in the year ahead.
Traditionally lentils are served with cotecchino (a gelatinous pork sausage) or zampone (a stuffed pig’s trotter). The richness of the pork symbolises abundance. Many home cooks prefer regular Italian sausages for a simpler, more familiar flavor.
More comforting recipes to try
Pasta
Pasta alla Norcina (Creamy Sausage and Truffle Pasta)
Mains
Zuppa alla Valpellinese (Cheese and Cabbage Casserole)
Mains
Carbonade Valdostana (Spiced Red Wine Beef Stew)
Gnocchi
Spicy Sausage Baked Gnocchi
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Italian Sausages and Lentils
By Emily
Ingredients
- 1 cup (200g) Umbrian Castelluccio lentils, (or dried puy lentils)
- 6 Italian sausages, (about 490g)
- 1 large carrot
- 1 large celery stick
- 1 medium onion
- 1 clove garlic, whole, peeled
- ¼ cup (60ml) Italian white wine
- 1 bay leaf
- 1 sprig rosemary
- 1 cup (260g) passata (tomato puree)
- 3 cups (700ml) water
- Salt and pepper
- Olive oil
Instructions
Prep notes
-
Rinse Castelluccio lentils under cold running water. If using other lentils, follow the packet instructions for soaking if required.
-
Finely chop the carrot, celery and onion so you have roughly equal amounts and similar-sized pieces. Peel the garlic but leave it whole.
To make Italian sausages and lentils
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Cut each sausage into three chunks. Heat a drizzle of olive oil in a large pot over medium heat and brown the sausage pieces on all sides without cooking them through. Remove and set aside.
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Add 1–2 tablespoons of olive oil to the pot and sauté the chopped vegetables and the whole garlic clove over medium-low heat until softened, taking care not to brown them.
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Season the softened vegetables with a small pinch of salt, then return the sausages to the pot.
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Pour in the wine and simmer until reduced by half. Add the rinsed lentils, passata, water, bay leaf and rosemary.
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Bring to a simmer, then reduce the heat and cook uncovered for about 35 minutes, until the lentils are tender and the sauce has thickened. Finish with freshly ground black pepper and adjust salt to taste before serving.
Notes
- Water instead of stock – Sausages are usually well seasoned, so water is traditional here and works well. Using stock may make the dish too salty.
- Seasoning – Add a little salt to the vegetables once softened, then taste the finished dish and add more if needed, depending on how salty the sausages are.
- Make ahead – This dish stores well. Cool completely and refrigerate, then reheat on the stovetop until piping hot. Add a splash of water if it needs loosening.
- Leftovers reheat well and often taste even better the next day.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless otherwise noted.
- For canned or jarred tomatoes I prefer high-quality brands for the best flavor.
- Vegetable sizes are medium unless specified.
- All recipes are tested using a fan (convection) oven where applicable.
- Nutrition is calculated automatically and should be considered an approximation.
Nutrition
Nutrition information is an approximation.