Ingredients with Measurements:
- 1 pound Nădlac sausage, sliced
- 1 cup dried green lentils, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 can diced tomatoes (14.5 ounces)
- 4 cups chicken 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-high heat.
2. Add the sliced sausage and cook until browned on both sides, about 5 minutes. Remove the sausage from the pot and set aside.
3. Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are tender, about 5 minutes.
4. Add the lentils, diced tomatoes, chicken broth, thyme, bay leaf, salt, and pepper to the pot. Stir to combine.
5. Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
6. Add the cooked sausage back to the pot and stir to combine.
7. Remove the bay leaf before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 28g
- Protein: 20g
Substitutions for ingredients:
- You can use any type of sausage in place of Nădlac sausage.
- You can use canned lentils instead of dried lentils, but reduce the cooking time to 10-15 minutes.
Variations:
- Add chopped kale or spinach to the stew for extra nutrition.
- Use beef broth instead of chicken broth for a heartier flavor.
- Add a splash of red wine to the stew for extra depth of flavor.
Tips and tricks:
- To save time, you can use pre-cooked sausage and skip step 2.
- You can make this stew ahead of time and reheat it when ready to serve.
Storage instructions:
- Store 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 bowls with a side of crusty bread.
Garnishes:
- Sprinkle chopped parsley or cilantro on top of the stew before serving.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the sausage is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Nădlac sausage is a type of Hungarian sausage that is made with pork, paprika, and garlic.
Flavor profiles:
- This stew has a savory and slightly spicy flavor from the sausage and thyme, with a slight sweetness from the carrots.
Serving suggestions:
- Serve this stew as a main course for lunch or dinner.
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Region: Romanian