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Wednesday, November 13, 2013

Red lentil and sausage stew (British)

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! :)

1 comment:

  1. Hi Miriam, something new to me but it look very appetizing. Looking at the ingredients it sure sound very flavorful. Thanks for sharing.

    Have a nice weekend.


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