Ingredients with Measurements:
- 1 pound braadworst sausage, sliced
- 1 cup dried lentils, rinsed and drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the sliced braadworst sausage and cook until browned, about 5-7 minutes.
3. Remove the sausage from the pot and set aside.
4. Add the chopped onion, garlic, carrots, and celery to the pot and sauté until softened, about 5 minutes.
5. Add the dried lentils, chicken or vegetable broth, dried thyme, and bay leaf to the pot.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
7. Add the cooked sausage back to the pot and season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 20g
Carbohydrates: 25g
Protein: 25g
Fiber: 10g
Substitutions for ingredients:
- Braadworst sausage can be substituted with any other type of sausage.
- Dried lentils can be substituted with canned lentils, but reduce the cooking time to 10-15 minutes.
Variations:
- Add chopped kale or spinach to the stew for extra nutrition.
- Use beef or pork broth instead of chicken or vegetable broth for a richer flavor.
- Add diced potatoes or sweet potatoes for a heartier stew.
Tips and tricks:
- Rinse and drain the lentils before adding them to the pot to remove any debris.
- Slice the sausage into bite-sized pieces for easier eating.
- Serve with crusty bread for dipping into the stew.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Garlic bread
- Roasted Brussels sprouts
- Mashed potatoes
Troubleshooting advice:
- If the lentils are still hard after 30-40 minutes of cooking, add more broth or water and continue to simmer until tender.
- If the stew is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure the sausage is cooked through before adding it back to the pot.
- Store any leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Braadworst is a type of Dutch sausage that is typically made with pork and spices. Lentils have been a staple food in many cultures for thousands of years.
Flavor profiles:
The braadworst adds a savory, meaty flavor to the stew, while the lentils provide a nutty, earthy taste.
Serving suggestions:
Serve the stew with a glass of red wine or a cold beer.
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Region: Dutch