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Red Lentils with Sausage and White Wine
Rich Tomato Lentils with Sweet Onions and Warming Spices
🍽️ 4 servings Prep 15 min. Cook 45 min. Total 60 min. ⭐ Easy

Red lentils simmer with sausage, tomatoes and white wine until they reach your preferred texture, from slightly firm to soft and thick.

The Story Behind the Recipe

As a child, I was a very picky eater, and legumes were among the foods I avoided. Greek fava was the first one I enjoyed. Gradually, I began trying more dishes and discovering that I actually liked them.

Lentils presented another problem: their skins bothered me. The dehulled red lentils used here won me over, especially when cooked until soft and thick.

As with my bean soup, I love adding sausage. It flavors the entire pot, while two large onions soften and bring sweetness to the sauce. I also prefer cooking these lentils mainly in wine, adding water later only when needed.

Try my Greek Bean Soup with Sausage, Fava with Carrot and Onion and Fava Pantremeni.

The Technique

  • Brown the sausage first and use the flavorful residue in the pot.
  • Use a little wine to deglaze, then more for simmering.
  • Check the lentils and choose your preferred texture.
Ingredients

  • Dehulled red lentils: approximately 250 g / 8.8 oz

  • Sausages: 1-2, sliced

  • Large onions: 2, chopped

  • Garlic: 2-4 cloves, chopped

  • Olive oil: a little

  • White wine: a splash for deglazing, plus enough to cover the lentils

  • Chopped canned tomatoes: to preference

  • Tomato paste: to preference

  • Chilli flakes: to taste

  • Ground coriander: to taste

  • Ground cumin: a small pinch

  • Oregano: to taste

  • Bay leaves: 1-2

  • Salt

  • Black pepper

  • Vinegar: to serve

Steps

Sautéing

  1. Heat a little olive oil, brown the sausages and remove them.

  2. Soften the onions in the same pot.

  3. Deglaze with a splash of white wine, gently scraping up the flavorful residue.

  4. Add the garlic and cook briefly until fragrant.

Simmering

  1. Add the rinsed lentils, tomato paste, chilli flakes, coriander and cumin. Stir briefly.

  2. Add the tomatoes and enough white wine to cover the lentils. Season with salt, pepper, oregano and bay.

  3. Bring to a boil, then maintain a gentle simmer. Stir occasionally and add water as needed.

  4. Check the texture early. As an approximate guide for this preparation, allow around 20 minutes for firmer lentils or about 40 minutes for a softer, thicker result.

  5. Return the sausages near the end and finish cooking. Remove the bay leaves and serve with a little vinegar.

Tips and Secrets

  1. Cooking times vary with the lentils and heat. Taste rather than relying only on the clock.

  2. Add a little hot water if the mixture becomes too thick.

  3. Account for the sausage when seasoning with salt.

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