Sausage and lentil stew


Super fast post today, just to settle in the December mood!

Yesterday, it was the first day we, my family and I, had all for ourselves; yes, because after my dad’s surgery operation the last month, we had a true love flood of friends, colleagues and relatives passing by to say hi and held us in a warm and very needed embrace. But now, a little time for ourselves, to simply be, is so very welcome.

So, I entered in the kitchen in the morning with a hoping smile, thinking about what I would have liked to prepare for the day; I thought something warm and cozy was simply needed. Winter is approaching with its unsteady pace ( here, we alternate beautiful spring-like days with humid, wintry ones ), so I took my brown lentils out of the pantry and started cooking; I felt like stew… a warm bowl of lentil, sausage and potatoes stew, maybe with a hint of hot spices… so, I cooked this delicious one, just for my dad and me. So needed!


Sausage and Lentils Stew

serves 2-3

  • 100g. (1 cup ) brown lentils
  • 2-3 Italian sausages, chopped
  • 2 russet potatoes, peeled and chopped into 1\2-inch pieces
  • 2 heirloom tomatoes, blanched and peeled ( or 2 canned tomatoes )
  • 1 L ( 4 cups ) chicken stock
  • 2 sprigs thyme, leaves only, plus more for serving
  • 1 sprig of parsley, finely chopped , plus more for serving
  • black pepper
  • paprika
  • 2 tbs extravirgin olive oil
  • 100 ml ( 1\2 cup ) dry white wine
  • salt, if needed
  • 1 shallot, peeled and chopped
  • 1 garlic clove, crushed

in a skillet, pour the olive oil and bring it to a boil over medium-high heat; then, add the shallot and garlic, low the heat to medium low and cook for 4-5 minutes, or untile tender but not browned.

add the sausages and paprika to the skillet, turning to medium-high heat, and cook on both sides until lighlty coloured; pour in the white wine and let it reduce.

Add the tomatoes and let them turn slowly to mush ( lowering the heat ), stirring constantly; then, add thyme and parsley, potatoes, lentils and stock, season with black pepper, and let it cook ( timing depends on the size of your lentils, and also from your own liking: we prefer them slightly on the mushy side, but they are great also with a bite left! I’ve cooked mine for 1 hour ). If needed, add some hot water.

Prior serving, taste the stew and add some salt if needed.

Serve warm, with a sprinkle of parsley and thyme on top. Delicious!


4 thoughts on “Sausage and lentil stew

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