Matt Xiaxiang
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Main dishesSausage & lentil stew
Posted: 02/09/2024Updated: 02/09/2024
Sausages with tender lentils, simmered in a rich, flavourful broth infused with aromatic herbs and spices.
Enjoy with crusty bread to soak up that beautiful stew.
Ingredients
Servings
- 10 Sausages
- 1 medium Brown onion
- 1 large Carrot
- 2 medium Celery stalks
- 3 cloves Garlic
- 300 grams Brown lentils
- 400 grams Plum tomatoes
- 1.2 litres Chicken or vegetable stock
- 1 tablespoon Dried thyme
- 1 tablespoon Dried oregano
- 2 medium Bay leaves
- 100 grams Spinach
- 1 tablespoon Tomato purée
- Fresh parsley
- Parmesan (optional)
- 1 tablespoon Butter
- 1 tablespoon Olive oil
- 2 teaspoons Salt
- 2 teaspoons Ground black pepper
Instructions
- Thoroughly rinse and wash the lentils at least a few hours before cooking - preferably overnight.
- Start by finely dicing the brown onion, carrot and celery as well as mincing the garlic. Heat a pot on medium heat with the butter and olive oil. Once hot, add the diced brown onion, carrot and celery. Cook for 8-10 minutes until softened and fragrant.
- Add the minced garlic and cook for 1-2 minutes until fragrant, then mix in the tomato puree. Add the rinsed lentils and stir before adding the plum tomatoes. Ensure the plum tomatoes are broken down prior to adding the chicken or vegetable stock. Add the dried thyme, dried oregano, bay leaves and season with the salt and black pepper before bringing to a boil.
- Once boiling, turn the heat to medium-low, cover and allow the stew to simmer until the lentils are tender - this can take between 25-30 minutes. Stir occasionally.
- When the stew has about 10 minutes of simmering time left, begin pan-frying the sausages so they're ready to add when needed. Meanwhile, roughly chop the spinach and stir it into the stew during the last 5 minutes of cooking.
- Once the stew is ready, serve it immediately, topped with the cooked and sliced sausages. Garnish with freshly grated Parmesan and chopped parsley.
My notes
Cooking tips
- Rinsing the lentils: This ensures they are clean from any impurities and debris, improves their texture, enhances their flavour, and makes cooking easier.
- Final touches: Add the spinach during the last 5 minutes of cooking to keep it vibrant and tender. Stir in fresh herbs like parsley before serving to pronounce their freshness.
Alternative ingredients
- Use green lentils as a 1:1 substitution for the brown lentils. Green lentils offer a firmer texture and a more pronounced, slightly peppery, robust flavour instead of the earthy and mild flavour of brown lentils. If using green lentils simmer for an extra 10 minutes.
- Use other greens such kale or chard instead of spinach or alongside for additional nutrients.
- Instead of using parmesan, a small spoonful of Greek yoghurt for each serving can brightness to the hearty stew.
Storage instructions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Allow the stew to cool to room temperature before storing but don't leave out for more than 2 hours. You can freeze for up to 3 months.
Re-heating instructions
If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.
- Stove: Heat over medium heat, stirring occasionally, until it’s hot throughout. This method helps maintain the texture and flavour better than a microwave. Add a little water if necessary to loosen the stew.
- Microwave: For a quick re-heat, heat on medium power. Stir occasionally to ensure even heating.
Nutrition and dietary facts
Gluten-free
(Per serving) Calories: 645kcal (29%), Protein: 39g (65%), Fat: 32.1g (40%), Saturated fat: 9.8g (65%), Carbohydrates: 47g (17%), Sugars: 8.4g (34%), Fibre: 16g (53%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.