Instructions: Boil the sausages in water for 30 minutes then peel off the skins.

Cover the lentils with water and then bring to the boil.

Add the celery leaves and one whole clove of garlic and continue to cook until soft.

In another pan heat the olive oil and fry the chilli the other garlic clove finely chopped and the sun dried tomatoes for one minute.

After removing and discarding the whole garlic clove mix the lentil mixture with the tomatoes and chilli and add the sausages.

Allow to cook on a moderate heat for 10 minutes.

The consistency must not be too soupy but neither must it be too thick so add stock if necessary.

Add salt to taste and serve with bread.

Umbrian food is in my opinion one of the most authentic italian cuisines and the least contaminated by modern catering methods.

This recipe uses Castelluccio lentils which are full of iron and have a thin skin so they cook in a short time. You could of course use Puy lentils or green lentils instead.

Norcia pork sausages are made with localy raised animals and are the best I have ever tasted Some people mix the pork with wild boar meat when in season and this adds a certain extra something.

Serves 4

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