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(Almost) One-Pot Lentils with Sausage

August 10, 2009 Leave a comment

This is an easy, hearty supper, a thick stew of lentils with vegetables and studded with chunks of sausage. It’s almost one-pot, because I’ve grilled the sausages first, but the whole thing is still quite easy, not much more than a little chopping, opening of tins, and stirring. The classic stock vegetables used in the dish add loads of flavour, intensified by the addition of some strong stock. You could, of course, used dried lentils, boiled, drained and added at the end of cooking, although tinned are perfectly good. I will say, it’s worth getting good quality tinned tomatoes – they generally have less liquid and bigger chunks of tomato which are still identifiable at the end of cooking.

(Almost) One-Pot Lentils with Sausage (serves 4)

  • 2 tablespoons olive oil
  • 2 medium onions, rougly diced
  • 2 large carrots, diced
  • 2 sticks celery, diced
  • 2 cloves garlic, finely chopped
  • 1 x 400g tin good chopped tomatoes
  • strong vegetable stock made with 100ml hot water and 1 teaspoon vegetable stock powder (I used Marigold)
  • 8 good quality sausages
  • 2 x 400g tins green lentils, drained and rinsed well

Heat the grill and cook the sausages for 15 minutes, or as per the pack instructions, until they are cooked through. Slice the sausages into chunky pieces.

Meanwhile, heat the olive oil in a large pan, and then add the chopped onions, carrots and celery. Clamp a lid on the pan, and sweat over a low heat for 10 minutes. Then add the garlic, give everything a good stir, and again, put a lid on the pan and sweat for a few minutes more. Stir in the sausage pieces and heat through.

Add the chpped tomatoes and the vegetable stock. If the tomatoes you are using are in quite a bit of liquid, you may want to add less of the stock. As I’ve said above, I used Marigold Bouillon powder. This is to add a little more depth of flavour – the stock powder contains celery, onions and carrots, echoing the vegetables in the dish. Season with a little freshly ground black pepper, and then taste for seasoning¬†– the stock is very salty, and you may not need to add salt seperately. Simmer for a few minutes until the sauce thickens a¬†little.

Add the lentils to the sauce and simmer for 5 minutes. Serve with some crusty bread.

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