Ingredients with Measurements:
- 1 tbsp olive oil
- 4 Marylebone sausages
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup green lentils, rinsed and drained
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add Marylebone sausages and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Add onion and garlic to the pot and sauté until onion is translucent, about 3-5 minutes.
4. Add carrots and celery and cook for another 3-5 minutes until vegetables are slightly softened.
5. Add lentils, broth, bay leaf, thyme, salt, and pepper to the pot. Stir to combine.
6. Add the sausages back to the pot and bring the stew to a boil.
7. Reduce heat to low and simmer for 30-40 minutes or until lentils are tender and the sausages are cooked through.
8. Remove bay leaf and discard.
9. Serve hot with chopped parsley as garnish.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking sausages and vegetables, low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 30g
Protein: 25g
Fiber: 12g
Sodium: 800mg
Substitutions for ingredients:
- Marylebone sausages can be substituted with any other type of sausage.
- Green lentils can be substituted with brown or red lentils.
- Chicken or vegetable broth can be substituted with water or stock.
Variations:
- Add diced potatoes or sweet potatoes for extra heartiness.
- Use canned tomatoes instead of broth for a tomato-based stew.
- Add chopped kale or spinach for extra greens.
Tips and tricks:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
- To save time, use pre-cooked sausages and add them to the stew towards the end of cooking.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
Fresh parsley, chopped
Pairings:
Crusty bread or rolls, green salad
Suggested side dishes:
Roasted vegetables, mashed potatoes, or rice.
Troubleshooting advice:
If the lentils are not tender after 40 minutes of simmering, add more broth or water and continue cooking until they are tender.
Food safety advice:
Make sure the sausages are cooked through before serving.
Food history:
Lentil stew is a traditional dish in many cultures, including Middle Eastern and Indian cuisine.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve hot with crusty bread or rolls and a green salad on the side.
Related Categories
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Region: British
Taste: Savory, Herby, Hearty, Comforting, Earthy