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Comments: |
Any kind of smoked sausage or ham works well.
Eston lentils, as they hold their shape, are the best lentils for this recipe.
Green lentils are excellent in salads or pureed; cold or hot, mixed with minced parsley, green onion, minced garlic, oil soya sauce and a little yogurt.
Soaking time: none
Cooking time: 1 hour.
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- 3 1/2 cups [875 mL] chicken or vegetable broth
- 1/2 cup [125 mL] green lentils, sorted and rinsed
- 2 tablespoons [30 mL] olive oil
- 1 cup [250 mL] diced red onion
- 3 cloves garlic, minced
- 1 large carrot, peeled and diced
- 1 cup [250 mL] fennel or celery, diced
- 1 red bell pepper, membranes removed and seeded, diced
- 2 tablespoons [30 mL] balsamic vinegar
- 1/2 pound [227 g] Kielbasa sausage, cut into chunks
- 1/2 teaspoon [2.5 mL] thyme
- Black pepper, to taste
- 1/4 cup [60 mL] freshly chopped parsley
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- Into a saucepan, bring broth to a boil; add lentils and leave to simmer, covered for 25 minutes, until almost tender; remove from heat and reserve.
- Into a large skillet, heat olive oil over medium heat; fry together red onion dices, minced garlic and carrot, fennel or celery dices stirring often for 7 minutes.
- Add red bell pepper dices and cook, still stirring, for 2 minutes.
- Stir in balsamic vinegar; cook for 30 seconds more, until just reduced.
- Remove from heat; reserve.
- Drain reserved lentils, reserving cooking liquid; return lentils to saucepan.
- Stir in reserved vegetables mixture and sausage chunks; season with thyme and black pepper.
- Pour in approximately 1/4 cup [60 mL] reserved lentils cooking liquid, enough to keep mixture moist.
- Cover and cook for 5 to 10 minutes, until lentils are tender but hold their shape and vegetables are tender.
- Stir in freshly chopped parsley.
- Serve warm, or at room temperature.
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