A traditional British stew pairing the smoked taste of sausages with a flavor-absorbing red lentil stew.
We have a similar combination in Romanian cuisine, pairing smoked meats with beans, resulting in a very similar tasting dish.
Until I get a chance to document that one as well, try this British dish with its lovely sweet lentil mass infused with the slightly smoked and salty flavor of sausages.
Last year: Savory hazelnut bread (vegan).
Two years ago: Fettuccine Alfredo (Italian).
Ingredients (serves 3-4):
- 4-5 garlic cloves
- 2 tablespoons olive oil
- 120 g smoked thin sausages
- 1 liter vegetable stock (you could try beef stock for a nice combination)
- 250 ml tomato paste
- 2 tablespoons oregano
- 1 tablespoon thyme
- 250 g red lentils
- 2 tablespoons red balsamic vinegar
Slice the garlic cloves and brown them in the oil. Add the sliced sausages:
Stir a little, then add the tomato paste and cook for 5 more minutes.
Add the soup stock and the lentils and mix well. Bring to a boil and add the dried herbs.
Let it simmer on low heat, stirring once in a while, until the sauce is drastically reduced and the lentils completely boiled (40-50 minutes). Season with the balsamic vinegar at the end.
Allow to cool a bit, transfer to bowls and serve with crusty bread. Dig in! :)