TDM CCN Header

14 August 2013

Lentils With Porcini & Sausage


I am quite well-stocked with lentils at home because my son adores them. Then his little sister follows whatever he does so she eats them too. Imagine that. When I was a kid myself, I avoided mung beans. Then eventually I learned to like them when I became older. Maybe I wised up and realized how rich in protein they are or maybe because I stopped being kiddish in my preference of food.


I keep two kinds of lentils in my cupboard and use them in different dishes. To be honest, I cannot really decide which one I prefer, these French puy lentils or the little, dark brown Italian ones from Santo Stefano di Sessanio which are quite special because they only grow between 1,200 - 1,400 meters high on dry ground.


No matter what kind I use, if I hear an excited voice coming from the side of my saucepan rejoicing over the fact that dinner is lentils, I actually stop and wonder how in the world my son developed strange tastes. Not that I am complaining because I am actually amazed about it. His favorite lentil dish is simply pasta with lentils dressed in extra virgin olive oil and grated parmigiano reggiano.


This is another recipe that's popular with both kids. If dinner is lenticchie con salsiccia (lentils with sausage) mixed with short pasta, then expect a little but of excitement in the kitchen. This one is with dried porcini mushrooms which made the lentils tastier.

To view this recipe, please click on this link that will take you to She Knows. Aside from creating recipes for my blog, I also create recipes for them. If you click on this link, you will find the list of recipes that I have in their site.

Grazie everyone! Enjoy your day, as always!