Pair green lentils and sausages in this tasty warming dish.
Lentils are good for you. And cooked well they can also taste really nice. Lentils and sausages are even better. Throw in some flavorful vegetables like red onion and roasted red pepper, and you have something special.
Watch the short video below, and should you decide you want to try this dish, more details can be found below.
- 200g dry green lentils
- 6 pork sausages
- 1 onion, 1 carrot, 2 cloves of garlic all chopped
- 1 roasted red pepper, chopped
- 100 ml olive oil
- 1 teaspoon - salt, pepper, smoked paprika
- 1/2 teaspoon cumin
- 2-3 bay leaves
- fresh parsley
There’s not a lot to it, you can get the best of this recipe from the video and images, but anyhow, here I go with the rest.
- Heat up 50 ml of olive oil and sweat the onions, garlic and carrot for a few minutes until soften.
- Add spices. More or less to your taste, leave the cumin out if you don’t like it, use sweet paprika (or hot) if you don’t have any of the smoked one.
- Drop in the roasted red pepper. Raw pepper can also replace it, but the flame roasting gives it more sweetness and nice charred flavour.
- Now the lentils. I haven’t soaked them, I haven’t even washed them, not necessary. They’ll cook alright.
- Cover with water and simmer on a low heat, stir every now and then. Add more water if needed, the lentils will swell a bit.
- Meanwhile pan fry the sausages in the rest of the oil to get them nicely coloured on all sides. They’ll cook some more together with the lentils.
- When the lentils are almost done, drop in the sausages and simmer for another 10 minutes. Or more, depending on the type of lentils you use.
I’ve used organic pork sausages, flavoured with oregano and thyme, but you can use whatever sausage you like. Sprinkle chopped fresh parsley over the lentils and sausages at the end for colour and aroma.
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