Ingredients with Measurements:
- 8 chipolata sausages
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup green lentils, rinsed and drained
- 4 cups chicken or vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Special equipment needed:
- Dutch oven or large pot with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the sausages and cook until browned on all sides, about 5 minutes. Remove from the pot and set aside.
2. Add the onion, garlic, carrots, and celery to the pot and sauté for 5 minutes or until the vegetables are softened.
3. Add the lentils, broth, tomato paste, thyme, bay leaf, salt, and pepper to the pot. Stir to combine.
4. Add the sausages back to the pot and bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes or until the lentils are tender and the sausages are cooked through.
6. Remove the bay leaf and discard. Taste and adjust the seasoning if necessary.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 23g
Protein: 20g
Fiber: 8g
Sodium: 900mg
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as Italian or bratwurst.
- If you don't have green lentils, you can use brown or French lentils instead.
- You can use beef or pork broth instead of chicken or vegetable broth.
Variations:
- Add chopped kale or spinach to the stew for extra nutrition.
- Use canned diced tomatoes instead of tomato paste for a chunkier texture.
- Add a splash of red wine to the stew for extra flavor.
Tips and tricks:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it up.
- You can make this stew ahead of time and reheat it on the stove or in the microwave.
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot on the stove over medium heat until heated through, stirring occasionally.
Presentation ideas:
- Serve the stew in individual bowls with a slice of crusty bread on the side.
- Garnish the stew with a dollop of sour cream or Greek yogurt.
Garnishes:
- Fresh parsley
- Sour cream or Greek yogurt
Pairings:
- Crusty bread
- Roasted vegetables
- Salad
Suggested side dishes:
- Garlic bread
- Roasted sweet potatoes
- Green salad
Troubleshooting advice:
- If the lentils are still hard after 30-40 minutes of simmering, add more broth or water and continue cooking until tender.
Food safety advice:
- Make sure the sausages are cooked through before serving.
- Store any leftover stew in the refrigerator within 2 hours of cooking.
Food history:
- Lentil stew is a traditional dish in many cultures, including Middle Eastern, Indian, and Mediterranean.
Flavor profiles:
- Savory, hearty, and comforting
Serving suggestions:
- Serve the stew hot with a side of crusty bread and a green salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Hearty, Rich, Earthy, Herbaceous