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! :)