Ingredients with Measurements:
- 1 lb skilandis, sliced into thin rounds
- 1 cup dried lentils, rinsed and drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 4 cups chicken or vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add the sliced skilandis and cook for another 5 minutes, stirring occasionally.
4. Add the lentils, bay leaf, and broth 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. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs or croutons if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing vegetables
- Low heat for simmering stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 40g
- Protein: 25g
Substitutions for ingredients:
- Skilandis can be substituted with any smoked sausage or bacon.
- Dried lentils can be substituted with canned lentils, but reduce cooking time to 15-20 minutes.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Use beef or pork broth instead of chicken or vegetable broth for a richer flavor.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Rinse and drain the lentils before cooking to remove any debris or dirt.
- Slice the skilandis thinly for even cooking.
- Stir the stew occasionally to prevent sticking to the bottom of the pot.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Fresh herbs such as parsley or thyme
- Croutons or crackers
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the lentils are not tender after 30-40 minutes, continue to simmer until they are cooked through.
Food safety advice:
- Make sure to cook the lentils thoroughly to prevent foodborne illness.
Food history:
- Skilandis is a Lithuanian smoked sausage made from pork and beef.
Flavor profiles:
- Smoky, savory, and hearty.
Serving suggestions:
- Serve as a main course for lunch or dinner.
Related Categories
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Region: Lithuanian
Taste: Savory, Tangy, Herbaceous, Earthy, Umami