Ticino Style Lentils

Dip tomatoes briefly in boiling water, peel and cut off. Remove the peel from the celery and carrot and cut into small cubes. Remove the skin from the onion and chop finely.

In a medium frying pan, melt the butter. Sauté the onion, celery and carrot in it. Add the lentils. Extinguish with wine and soup. Add the tomatoes. Simmer until soft with the lid closed.

The exact cooking time depends on the type of lentils used: green lentils have thirty to thirty-five min, brown lentils fifty to seventy-five min.

In the meantime, toast the luganighe in hot oil until nice and brown on both sides. About fifteen min before the end of the cooking time of the lentils, put the sausages on the dish and stew them.

Before serving, season the lentils with salt and freshly ground pepper to taste.

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