Lentil and Sausage Stew
° Serves 8 to 10
A great deal can be done with sausages from the supermarket, whether it be Polish-style kielbasa, link sausages, patties of seasoned freshly ground pork, or Italian-style pork sausages. I especially like hot Italian sausages, sometimes grilled, sometimes cooked in a stew or used in soup.
This recipe makes enough to serve eight or more. Any leftover stew will keep for up to a week in the refrigerator and for weeks in the freezer. The best way to reheat the stew is in a microwave oven, although it can be reheated over low heat on the stovetop—just add a little water to keep it from sticking to the bottom of the pan.
Serve the stew with some Dijon mustard on the side. A green salad is all you need as an accompaniment.
- 1½ pounds hot Italian-style sausages or sausage patties
- 5½ cups water
- 1 pound dried lentils, preferably French Le Puy lentils
- 3 large cloves garlic, peeled and chopped (1 tablespoon)
- 1 large onion (6 ounces), peeled and cut into 8 pieces
- 2 carrots (about 6 ounces total), peeled and cut into ½-inch pieces
- 1 teaspoon Italian seasoning
- 1 jalapeño pepper, minced (optional)
- ½ cup dry white wine
- 1 tablespoon organic roasted chicken base
- Dijon-style mustard, for serving
Cut the sausages or separate the patties into 1½-inch pieces and place them in a large deep saucepan or Dutch oven. Add ½ cup of the water and bring to a boil over high heat. Cover and cook for 5 minutes, by which time the meat will have released some fat. Uncover the pan and cook until all the moisture has evaporated and the meat is frying in its own fat.
Meanwhile, rinse the lentils under cold water. Add them to the pan, along with the remaining 5 cups water and all the other ingredients except the mustard. Mix well and bring to a boil. Cover the pan, reduce the heat to very low, and boil very gently for 40 to 45 minutes, until most of the liquid has been absorbed and the lentils are cooked.
Serve with Dijon mustard.
Cream of Lentil Soup
Puree leftover Lentil and Sausage Stew in a food processor, adding chicken stock or water to thin it to the consistency of a soup. Season with salt and pepper to taste. Ladle into soup bowls, sprinkle with grated Swiss cheese, and serve with crusty French bread.
