Sausage and lentil stew

stew1

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!

stew2

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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