Ingredients with Measurements:
- 1 lb sabodet sausage
- 1 cup dried lentils
- 2 cups chicken or vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Skillet
Step-by-Step Instructions:
1. Rinse the lentils and place them in a large pot with the broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
2. While the lentils are cooking, heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and are browned, about 10 minutes.
4. Remove the casings from the sabodet sausage and slice it into rounds.
5. Add the sliced sausage to the skillet with the mushrooms and cook until browned, about 10 minutes.
6. Add the thyme, salt, and pepper to the skillet and stir to combine.
7. Once the lentils are cooked, drain any excess liquid and add them to the skillet with the sausage and mushrooms. Stir to combine.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Skillet: medium heat
Lentils: simmer
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 29g
Protein: 22g
Sodium: 900mg
Substitutions for ingredients:
- Sabodet sausage can be substituted with any other type of sausage.
- Dried lentils can be substituted with canned lentils.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add diced carrots and celery to the skillet with the onion and garlic for extra flavor and nutrition.
- Use beef or pork broth instead of chicken or vegetable broth for a richer flavor.
- Add a splash of red wine to the skillet with the sausage and mushrooms for extra depth of flavor.
Tips and Tricks:
- Be sure to remove the casings from the sausage before cooking.
- Use a slotted spoon to transfer the lentils to the skillet to avoid adding excess liquid.
- Taste and adjust seasoning as needed before serving.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in a bowl with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
Crusty bread and a green salad
Suggested Side Dishes:
Roasted vegetables or mashed potatoes
Troubleshooting Advice:
If the lentils are still hard after 25 minutes of cooking, add more liquid and continue to simmer until tender.
Food Safety Advice:
Be sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
Sabodet is a traditional French sausage made from pork and pork liver.
Flavor Profiles:
Savory, earthy, and slightly spicy
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: French