Ingredients with Measurements:
- 1 lb. Oxford sausages, sliced
- 1 cup green lentils, rinsed and drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes (14 oz.)
- 4 cups chicken or vegetable broth
- 1 tsp. dried thyme
- Salt and pepper, to taste
- 2 tbsp. olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced Oxford sausages and cook until browned, about 5 minutes.
3. Remove the sausages 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 rinsed and drained lentils, diced tomatoes, chicken or vegetable broth, dried thyme, salt, and pepper to the pot.
6. Bring the stew to a boil, then reduce the heat to low and let simmer for 30-40 minutes or until the lentils are tender.
7. Add the browned sausages back to the pot and let simmer for an additional 5-10 minutes.
8. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Stew should be simmered on low heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 35g
- Protein: 30g
- Fiber: 12g
Substitutions for ingredients:
- Oxford sausages can be substituted with any other type of sausage.
- Green lentils can be substituted with brown or red lentils.
- Carrots and celery can be substituted with other vegetables such as potatoes, sweet potatoes, or parsnips.
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 a splash of red wine or balsamic vinegar for a tangy flavor.
Tips and tricks:
- To save time, use pre-cooked sausages and skip the browning step.
- Make a double batch and freeze leftovers for a quick and easy meal later.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat stew in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the stew in bowls with a side of crusty bread for dipping.
Garnishes:
- Garnish with chopped parsley or grated Parmesan cheese.
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 broth or water until desired consistency is reached.
- If the lentils are not cooked through, let the stew simmer for an additional 10-15 minutes.
Food safety advice:
- Make sure the sausages are cooked through before adding them to the stew.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
- Oxford sausages are a traditional English sausage made with pork, breadcrumbs, and herbs.
Flavor profiles:
- This stew is hearty and savory with a touch of sweetness from the carrots and tomatoes.
Serving suggestions:
- Serve hot with a side of crusty bread and a glass of red wine.
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