Ingredients with Measurements:
- 1 pound of butifarra sausage, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup of green lentils, rinsed
- 4 cups of chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the sliced butifarra sausage and cook until browned, stirring occasionally.
3. Remove the sausage from the pot and set it aside.
4. Add the chopped onion, minced garlic, chopped carrots, and chopped celery to the pot.
5. Cook the vegetables until they are soft and fragrant, stirring occasionally.
6. Add the rinsed green lentils, chicken or vegetable broth, bay leaf, dried thyme, salt, and pepper to the pot.
7. Bring the stew to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the lentils are tender.
8. Add the cooked butifarra sausage back to the pot and let it simmer for an additional 5-10 minutes.
9. Remove the bay leaf and 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: 350
Fat: 15g
Carbohydrates: 30g
Protein: 25g
Sodium: 800mg
Fiber: 10g
Substitutions for ingredients:
- Butifarra sausage can be substituted with any other type of sausage, such as chorizo or Italian sausage.
- Green lentils can be substituted with brown or red lentils.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Add chopped kale or spinach for extra greens.
- Use beef or pork broth instead of chicken or vegetable broth for a richer flavor.
Tips and tricks:
- Rinse the lentils before adding them to the pot to remove any debris or dirt.
- Brown the sausage before adding it to the stew for extra flavor.
- Use a wooden spoon or spatula to stir the stew to prevent the lentils from breaking apart.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the stew in bowls with a slice of crusty bread on the side.
Garnishes:
Garnish the stew with chopped fresh parsley or cilantro.
Pairings:
Pair the stew with a glass of red wine, such as a Tempranillo or Cabernet Sauvignon.
Suggested side dishes:
Serve the stew with a side salad or roasted vegetables.
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the lentils are not cooked through, let the stew simmer for an additional 10-15 minutes.
Food safety advice:
- Make sure the butifarra sausage is cooked through before adding it to the stew.
- Store the leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Butifarra sausage is a traditional Catalan sausage made with pork and spices.
Flavor profiles:
The stew has a savory and slightly spicy flavor from the butifarra sausage, with a hearty and earthy flavor from the lentils.
Serving suggestions:
Serve the stew as a main course for a cozy dinner at home.
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Region: Spanish