This recipe is one we are using in the restaurant Local. at Riccarton House over winter. We love Mariano and his products. He is a great man to go and have a chat to and is totally passionate about what he is creating.
1 Stick of Celery
1 clove of garlic
pinch of salt
1 Cup Puy lentils
2 cups vege or chicken stock
3 Marianos Malaguena's sausage
3 leaves of silverbeet - chopped , ends and leaves.
small bunch of Italian parsley
Finely dice the first 4 ingredients and sweat on low heat ( don't let them get any colour) for about 5 mins with a pinch of salt
Add 1 cup of puy lentils and 2 cups of vege or chicken stock and 1/2 tsp of cinnamon and 1/2 tsp cumin and simmer for 10-15 minutes, unti the lentils are tender.
Separately chop 3 Marianos Malaguena's sausages and fry in a pan for 5 minutes.
Once cooked add to the lentils along with the silverbeet ( ends and all) and simmer for anther 2-3 minutes adding a little more stock if needed.
Serve with shopped Italian parsely and creme fraiche and cracked papper.