Ingredients with Measurements:
- 1 pound Saucisse de Toulouse sausage, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup dried green lentils, rinsed and drained
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the sliced sausage and cook until browned on both sides, about 5-7 minutes. Remove from the pot and set aside.
3. Add the chopped onion, garlic, carrots, and celery to the pot and sauté for 5 minutes or until the vegetables are softened.
4. Add the rinsed lentils, chicken or vegetable broth, bay leaf, and dried thyme to the pot. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Add the cooked sausage back to the pot and stir to combine. Season with salt and pepper to taste.
6. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Medium heat for cooking sausage and sautéing vegetables
- Low heat for simmering lentil stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 26g
- Protein: 22g
- Fiber: 10g
Substitutions for ingredients:
- Saucisse de Toulouse sausage can be substituted with any other type of sausage, such as Italian sausage or chorizo.
- Dried green lentils can be substituted with other types of lentils, such as brown or red lentils.
- Chicken or vegetable broth can be substituted with water or beef broth.
Variations:
- Add diced potatoes or sweet potatoes to the stew for extra heartiness.
- Add a can of diced tomatoes or tomato paste for a tomato-based lentil stew.
- Add chopped kale or spinach for extra greens.
Tips and tricks:
- Rinse and drain the lentils before adding them to the stew to remove any debris or dirt.
- Slice the sausage into bite-sized pieces for easier cooking and serving.
- Adjust the seasoning to your liking by adding more salt and pepper as needed.
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 over medium heat until heated through.
Presentation ideas:
- Serve the stew in bowls with a slice of crusty bread on the side.
Garnishes:
- Sprinkle chopped parsley or cilantro on top of the stew for a pop of color and freshness.
Pairings:
- Serve the stew with a glass of red wine, such as a Syrah or Cabernet Sauvignon.
Suggested side dishes:
- Serve the stew with a side salad or roasted vegetables.
Troubleshooting advice:
- If the lentils are still hard after simmering for 30-40 minutes, add more broth or water and continue to simmer until tender.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked and safe to eat.
Food history:
- Saucisse de Toulouse is a type of sausage that originated in the Toulouse region of France. It is made with pork and flavored with garlic, white wine, and spices.
Flavor profiles:
- This stew is hearty and savory with a rich umami flavor from the sausage and broth. The lentils add a nutty and earthy flavor.
Serving suggestions:
- Serve the stew as a main course for a cozy dinner at home.
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Region: French